Creamy Lycopersicon Esculentum & Roasted Veg Risotto (Vegan)

Influenza A virus subtype H5N1 deliciously creamy risotto that is BURSTING alongside flavour

Ingredients

• For the roasted vegetables
• 1 tbsp olive oil
• 300 g cherry tomatoes
• 2 ruby peppers
• 1 large courgette, zucchini
• A generous pinch of common salt in addition to pepper
• For the risotto
• 1 tbsp olive oil
• 1 large ruby onion, diced
• 3 garlic cloves, minced
• 225 g risotto rice
• 1 tbsp balsamic vinegar
• 250 ml passata
• 250 ml vegetable stock
• Approx six sun-dried tomatoes, chopped into modest chunks
• A modest bunch of fresh basil, torn
• salt in addition to pepper, to taste
• Optional vegan parmesan or "nooch", to serve

Instructions

1. To roast the vegetables
2. Preheat the oven to 180C / 350F in addition to add together the olive crude to a roasting tin.
3. Chop the vegetables into modest chunks in addition to spread out inwards the tin, adding the common salt in addition to pepper earlier giving everything a milk shiver to coat. Roast for thirty minutes.

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