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Sensational Sundried Tomato Risotto

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.
2
43 min
TOTAL TIME
578
CALORIES
$4.48
PER SERVING
Sensational Sundried Tomato Risotto
Ingredients
16 INGREDIENTS
4 SERVINGS
Olive Oil
2 tbsp olive oil
Salt And Pepper
salt and pepper
to taste
Tomato Paste
3 tbsp tomato paste
Zucchini
1 whole zucchini
diced
Grated Parmesan Cheese
1 3/8 g grated parmesan cheese
Onion
1 whole onion
finely chopped
White Mushrooms
8 3/4 g white mushrooms
sliced
Risotto Rice
11 g risotto rice
Crème Fraîche
5 tbsp crème fraîche
Sundried Tomatoes
8 whole sundried tomatoes
chopped
Dried Oregano
2 tsp dried oregano
Vegetable Stock
41 l vegetable stock
Garlic
4 cloves garlic
minced
Dry White Wine
4 1/8 ml dry white wine
Bell Pepper
1 whole bell pepper
diced
Fresh Basil
1 bunch fresh basil
chopped
Directions
5 STEPS
10 min
PREP TIME
33 min
COOK TIME
43 min
TOTAL TIME
1
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.
2
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.
3
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.
4
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.
5
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.
Health Info
Macros
84g
CARBS
18g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
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?