Name: Sensational Sundried Tomato Risotto
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Ingredients: 1 bell pepper, diced; Salt and pepper, to taste; 2 Tbsp olive oil; 3 Tbsp tomato paste; 1 zucchini, diced; 1 onion, finely chopped; 5 tbsp crème fraîche; 8 sundried tomatoes, chopped; 1.2 litres vegetable stock; 300 g risotto rice; 250 g white mushrooms, sliced; 4 cloves garlic, minced; 120 ml dry white wine; 1 bunch fresh basil, chopped; 2 tsp dried oregano; 40 g grated parmesan cheese

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Enjoy a heart-warming bowl of our Sensational Sundried Tomato Risotto, bursting with vibrant flavors of fresh vegetables and creamy richness. This risotto is a delightful take on traditional Italian cuisine, made elegantly simple and easily vegan.

Milk

Vegetarian

Gluten Free

Fresh Vegetables

gram

bell pepper

Seasonings

Salt & Pepper

Oils

milliliter

olive oil

Canned Vegetables

tomato paste

zucchini

onion

Creams & Creamers

creme fraiche

sun dried tomato

Stocks & Broths

vegetable stock

Grains & Rice

arborio rice

Mushrooms

button mushroom

garlic

Wine

sauvignon blanc white wine

fresh basil

dried oregano

Cheese

grated parmesan cheese

Vitamin K

Vitamins

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Added Sugar

Sugar

Lutein+zeaxanthin

Dietary Folate Equivalents

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Beta-cryptoxanthin

Lycopene

Iron

Minerals

Water

Carbohydrates

Protein

Dietary Fiber

Calcium

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

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Creamy Garden Risotto

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Lemon Infused Brie Risotto with Thyme Asparagus

Sensational Sundried Tomato Risotto

Produce

Baking Goods

Dairy

Meal

Pasta, Sauces, Grain

Beverages

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Heat olive oil in a large pan over medium heat, add chopped onion, diced bell pepper, diced zucchini, sliced mushrooms, minced garlic and a pinch of salt. Sauté until the vegetables are soft, about 15 minutes.

To the same pan, add risotto rice, stir for a minute, then add tomato paste and dry white wine. Stir until the wine has evaporated.

Pour in a portion of the vegetable stock and bring it to a simmer. Now, add chopped sundried tomatoes and dried oregano, let it simmer gently.

Gradually add the rest of the stock while consistently stirring, ensuring that each addition has almost been absorbed before adding more. Continue this process until all of the stock is used and the rice is tender, around 15 additional minutes.

Finish off the dish by stirring in parmesan cheese, crème fraîche, chopped basil and cooked vegetables. Season with salt and pepper according to preference, then serve hot.

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