Dorothy Porker – foodblog

Vegan Roast Vegetable Risotto

As Veganuary draws to a close it’s gotten really fucking cold here and there is nothing more comforting than a good risotto on a cold winter’s day.

I know a lot of people don’t ‘believe’ in risotto without cheese or butter, but the creaminess of a good risotto comes from the starch in the rice so as long as you add enough other sources of umami a vegan risotto is totally achievable.

This veggie risotto is just one example of that.


  • 1 tbsp olive oil
  • 300 g cherry tomatoes
  • 2 red peppers, roughly chopped
  • 1 large courgette zucchini, cut length-ways and then sliced
  • salt and pepper
  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • 4 minced garlic cloves
  • 225 g risotto rice
  • 1 tbsp balsamic vinegar
  • 250 ml passata
  • 250 ml vegetable stock
  • 6 sun-dried tomatoes chopped into small chunks
  • MOAR salt and pepper to taste

Start by roasting the vegetables in a preheated oven at a 180 degrees Celsius. Spread them out in an even layer on some parchment paper, drizzled in olive oil and plenty of salt and pepper. And then roast for 30 minutes until soft.

If you’re eating alone like I often am, divide the roasted vegetables into four portions and freeze. Be sure to divide the remainder of the recipe into four as well (though I like to go a little heavier on the garlic).

Mix together the passata, stock and balsamic vinegar in a large measuring cup.

Now to start your risotto, heat the remainder of the olive oil in a medium-sized saucepan on a medium-low heat. Add the chopped shallots and garlic and stir until they have become translucent. Add the risotto rice, keep stirring and be prepared to stir for at least 20-30 minutes or so.

Stirring releases the starches in the rice and is the absolute key to a good creamy risotto.

Be sure to wait to start adding your liquids until the rice has also become translucent. If you do not, the rice will not be able to absorb the liquids and you will be left with tough dry kernels of the stuff. Sad risotto.

Now, one small soup ladle at a time, start adding your liquids. You should not add more liquid until the previous ladle has been fully absorbed into the rice.

Once your rice is soft and all the liquids have been absorbed, add your chopped sun-dried tomatoes and pre-roast veg. Stir everything in gently so the vegetables hold together a little bit and season to taste.

Serve with fresh basil and lots of freshly ground black pepper.

This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously re, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.

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