Serves 2 - 4
Ingredients
For the Roast Veg
- 1 aubergine chopped
- 1 courgette chopped
- 1 red pepper chopped
- 1 tbsp olive oil
- 1 pinch salt & pepper
For the Risotto
- 250 g arborio rice
- 2 tbsp olive oil
- 1 onion chopped roughly
- 4 cloves garlic sliced
- 3 tbsp Stoneleigh SauvignonBlanc
- 1 litre veg stock more if needed
- 1 jar passata
- 3 tbsp nutritional yeast
- 1 zest lemon
- 2 tbsp fresh thyme chopped
- 2 tbsp coconut/vegan greek style yogurt
- 1 tsp sea salt & black pepper
Toppings
- Extra virgin olive oil
- Roast veg
- Herbs
Instructions
- Pre-heat your oven to 180CFirstly chop up the veg and add it to a large baking tray with the olive oil, salt and pepper.
- Roast for approx 25-30 minutes until the veg is cooked through.
To make the risotto
- Add the oil to a large pan on a low tomedium heat, then add in the chopped onions.
- Fry for8-10 minutes until soft.
- Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
- Add 250ml of the stock and the passata.
- Then add the rest of the stock a ladle at a time until all the liquid is absorbed.
- When the rice is tender, stir in the nutritional yeast, lemon zest, thyme and add in half the roast veg and stir to combine.
- Season well and stir in the yogurt.
To serve
- Top with roast veg and a drizzle of olive oil.
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