Roasted Pepper Risotto

Name: Roasted Pepper Risotto
Yield: 3
Cuisine: Italian
Ingredients: 2 pieces Red Bell Pepper (2 red peppers); 3 pieces Tomato (3-4 medium tomatoes — up to 4); 1 piece Eggplant (1 eggplant); 4 pieces Garlic (4 garlic cloves); 0 pieces Table Salt (salt); 0 pieces Black Pepper (pepper); 1 tbsp Olive Oil (1-2 tbsp olive oil — up to 2); 50 g Cashew (50g cashews); 0 pieces Water (splash of water, to blend); 1 piece Leeks (1 leek); 0 pieces Thyme (fresh thyme); 300 g Arborrio Rice (300g risotto rice); 250 ml White Wine (250 ml white wine); 0 pieces Vegetable Broth (vegetable broth, as needed)

Roasted Pepper Risotto - Dinner (Italian)

Italian

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Add peppers, tomatoes, eggplant and garlic to a baking tray. Sesaon with salt and pepper and drizzle with olive oil. Roast at 220°C for about 30 minutes.
2In a pan sauté leek in a little bit of oil for 8-10 minutes, then add thyme and the risotto rice.
3Deglaze the pan with white wine and gradually add in the broth, whenever needed.
4When the veggies are done, blend with a handful of cashews and a splash of water until creamy.
5When the risotto is almost done, add the sauce and cook for a few more minutes.
6Serve with some vegan parmesan or however you prefer and enjoy!