Creamy Vegan Roasted Vegetable Risotto

Informations supplémentaires

35 min. | 642 kcal | easy | Plant-based, Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Chop the herbs. Slice the zucchini into half rounds. Cut the tomato into cubes. Cut half of the onion into medium-sized cubes and finely chop the other half. Cut the peppers into cubes.

2. Roast the vegetables Place the zucchini, tomato, pepper and cubed onion on a baking sheet lined with baking paper. Add the rosemary and half the basil, a drizzle of oil, salt and pepper. Mix well. Bake in the oven 22-25 minutes.

3. Start the risotto Crumble the broth cube into 3.5 ^2P | 5 ^3P cups of hot water. Heat a drizzle of oil in a large pan on medium-high. Add the chopped onion and cook for 2-3 minutes. Add salt. Add the rice and 30 ^2P | 45 ^3P ml of tomato paste and mix 30 seconds.

4. Add the broth Gradually add the broth while constantly stirring until the rice is tender and creamy, about 20-22 minutes.

5. Add the vegetables Add the vegan cream cheese to taste and mix well. Add the roasted vegetables and mix once more. Adjust seasoning to taste.

6. Plate your dish Serve the risotto and garnish with the hemp seeds, remaining basil and a drizzle of oil if desired. Bon appétit!

180gCalrose Rice

80mlCream Flavoured Spread

1unitRed Onion(s)

1unitZucchini(s)

1unitPepper(s)

30mlTomato Paste

0.5unitBasil

0.5unitFresh Rosemary

1unitVegetable Broth Cube(s)

30gHemp Seeds

1unitTomato(es)

What you need sheet pan, bowl, pan

642 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 96g

32%

fat 22g

34%

cholesterol 44mg

15%

fiber 8g

32%

protein 17g

saturated 9g

45%

sodium 173mg

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg