Roast Veggies Risotto

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Roast Veggie Risotto

 

 

Veggies:

 

large tray of veggies of choice

eg. carrots, in 2 to 2.5 cm (3/4 " to 1 " ) chunks

sweet potato, in 2 to 2.5 cm (3/4 " to 1 " ) chunks

onion, in wedges

zucchini, in 2 to 2.5 cm (3/4 " to 1 " ) chunks

mushrooms, in 1/4 or half depending on size

capsicum (bell pepper), in 2 to 2.5 cm (3/4 " to 1 " ) pieces

olive oil

salt and pepper

 

 

Risotto:

 

4 teaspoons olive oil

1 onion, chopped

2 cloves garlic, crushed

250 g (8 oz)(more or less) mushrooms, sliced

1/4 cup white wine (-OR- a splash of GF vinegar) (optional)

28 teaspoons chicken-style stock powder (-OR- to taste)

2 cups aborio rice

 

around 1/2 cup chopped sun-dried tomatoes

1 to 2 tablespoons vegan margarine (optional)

2 to 3 tablespoons vegan cream cheese (optional)

 

 

1. Preheat oven to 200 C (400 F).

 

2. Line a large baking tray with non-stick baking paper. Place

prepared veggies on tray and toss through a little olive oil. Sprinkle

with salt and pepper. Roast, turning once, for about 35 to 45 minutes

or until cooked through and nicely browned.

 

3. Meanwhile, heat oil in a fry pan or large saucepan. Add onion and

cook until clear. Add garlic and mushrooms, saute until everything is

well cooked.

 

4. While the mushrooms are cooking, heat water and chicken-style stock

powder in a saucepan. Keep this stock at a low simmer.

 

5. Add rice to pan and stir over medium heat for a few minutes until

rice looks slightly translucent.

 

6. Add the wine or vinegar and allow to cook into the rice.

 

7. Stirring all the time, start to add the stock, a cup at a time.

Allow the rice to absorb all the liquid before adding more. Continue

in this manner until rice is cooked.

 

8. Turn off the heat and stir through margarine and cream cheese.

Cover and allow to sit for a few minutes. Adjust seasonings if necessary.

 

9. Remove roasted veggies from oven and gently stir through the risotto.

 

 

Serves 6 - 8.