Bursting with the rich and creamy goodness, this dish is a perfect blend of simplicity and sophistication for a satisfying meal in no time.
If you like this, we think you will love 'Spicy Soba Salad by Clearspring'.
1
Roast your veggies! Preheat the oven to 180c/350f
2
Drizzle olive oil onto your roasting tray
3
Chop the veggies into small bite sized chunks and spread them out on your tray, sprinkle salt and pepper as desired, give everything a good shake to ensure all are coated.
4
Roast for 30 minutes.
5
For the risotto: Add olive oil to a wok or frying pan on a low to medium heat. (I prefer the wok you get the density without the mess of rice flying everywhere)
6
Sauté the onion for 2-3 minutes before adding garlic granules and allowing to cook for another 1 - 2 minutes.
7
Add your rice to a bowl and apply your balsamic vinegar, stir in the rice to your pan to allow it to coat in oil.
8
Pour in the passata and 250ml of vegetable stock, half a cup at a time ensure you alternate between the two as this helps to create the desired consistency.
9
Allow to cook for 10 minutes and add in your roasted vegetables and sundried tomatoes, cook for a further 5 minutes until everything is thoroughly cooked and the rice is done.
10
Remove from the heat and add in parsley salt & pepper and Vegan cheese if desired.
11
Pop into your lunch boxes and this should do you for 2 -3 lunches depending on servings.
