Creamy Vegan Roasted Vegetable Risotto
with zucchini, tomato, bell pepper, rosemary and basil
Informations supplémentaires
35 min.
|
642 kcal
|
easy
|
|
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
7%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg