Healthy Vegan Risotto

Inspired by the Mediterranean, this hearty vegan risotto is a flavorful addition to your menu this week.


Roasted vegetables:
1 Tbsp. olive oil
2 cups cherry tomatoes
2 red peppers
1 large zucchini
A generous pinch of salt and pepper

1 Tbsp. olive oil
1 large red onion, diced
3 garlic cloves, minced
1 ½ cups risotto rice
1 Tbsp. balsamic vinegar
1 ⅔ cups marinara sauce
2 cups vegetable stock
6 sun-dried tomatoes, diced
¼ cup fresh basil, torn
Salt and pepper to taste
Optional: vegan Parmesan


Roast the vegetables:
Preheat the oven to 350° F. Dice the vegetables and toss in a bowl to coat with olive oil, salt and pepper. Spread evenly on a pan. Roast for 30 minutes.

Prepare the risotto:
Meanwhile, add olive oil to a large frying pan on high heat. Dice onion and sauté for five minutes or until brown, add minced garlic and cook for another minute.

Turn heat to medium and add in the rice and vinegar. Stir for 30 seconds or until coated in the oil.

Pour in the marinara and vegetable stock, ½ cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before repeating.

After 20 minutes, add the sun-dried tomatoes and the roasted vegetables. Give everything a stir, and add more liquid as needed. Simmer for five 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 Parmesan (if using).

Serve immediately and enjoy!

Yields four servings.

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