Tomato and Roasted Mediterranean Vegetable Risotto Vegan

Ingredients

For the roasted vegetables:

• 1 tbsp olive oil
• 300 g cherry tomatoes
• 2 red peppers
• 1 large courgette, zucchini
• A generous pinch of salt and pepper

For the risotto:

• 1 tbsp olive oil
• 1 large red onion, diced
• 3 garlic cloves, minced
• 225 g risotto rice
• 1 tbsp balsamic vinegar
• 250 ml passata
• 250 ml vegetable stock
• Approx 6 sun-dried tomatoes, chopped into small chunks
• A small bunch of fresh basil, torn
• salt and pepper, to taste
• Optional vegan parmesan or "nooch", to serve