Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.
Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
Serve right away and enjoy!
Creamy Tomato & Roasted Veg Risotto (Vegan)
Amount Per Serving
Calories 354Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 60g20%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.