Super easy, just used ingredients already in the cupboard! The fam gives it a 10/10 so you gotta trust me on this one!
Prep time: 15 min
Cooking time: 35 min
Serves 3-4
Ingredients:
1 1/4 cup risotto rice
1 cup passata sauce
Chosen veggies (eggplant, broccolini, tomato, zucchini)
1 onion
1 cup chopped spinach
3-4 cups veggie stock
3 cloves garlic
2 tbsp non-dairy milk
Nutritional yeast
Salt
Pepper
Rocket
Recipe:
1. In a baking tray, add sliced chosen veggies and season with salt, pepper, and a drizzle of stock to keep moist. Cook in oven for 10-15 min until crispy.
2. Sauté diced garlic and onion until translucent. Add risotto rice and toast slightly. Add passata and 1 cup of veggie stock.
3. Continue to add the rest of the stock slowly into risotto mix until rice is cooked through and soft. Add chopped spinach and stir through.
4. Pour in non-dairy milk, sprinkle in nooch and season with salt and pepper. Mix well.
5. Serve risotto in a bowl and top with roast veggies and rocket.