Autumn Roasted Vegetable Risotto

This beautiful, wholesome, warming, tasty risotto is a serious autumn/winter favourite in our household. Such a comforting dish that is bursting with flavour, not only super easy to prepare it is a real hit when I’m hosting dinner parties.

I cook this risotto for meat eaters as well and they are always leaving wanting the recipe, it doesn’t matter if you’re not plant based, you will love/impress with this one. PLEASE cook this one beauties 😊

Ingredients you will need.

I like lots of garlic in ALL my dishes and I can’t recommend enough to try it, BUT if you’re not a big fan half my garlic cloves.

  • 2 large red onions (peeled)
  • 2 large aubergines
  • 2 courgettes
  • 8 garlic cloves (chopped)
  • 300g cherry tomatoes (whole)
  • 3 teaspoons dried rosemary
  • 3 teaspoons dried thyme
  • 1 pack dried risotto rice
  • 1 good pinch of salt
  • 1 good pinch black pepper
  • 3 vegetable stock cubes mixed with 450ml boiling water
  • 350ml almond milk
  • 3 lemons
  • Drizzle of balsamic vinegar to finish
  • Chilli flakes (optional)

Step 1. Preheat oven to 180c

Step 2. Peel and cut 1 of your red onions in bite sized chunks. Along with the aubergine and courgette. Place onto a baking tray with 1 tablespoon of olive oil and large pinch of flaked sea salt, pepper, 1 teaspoon rosemary and 1 teaspoon of thyme mix and cook for 30/40 minutes until soft and have some golden colour to the vegetables. Remove from oven and leave to one side.

Step 3. While your vegetables are cooking, lets dice the other red onion and place a large pan over medium heat with 1 tablespoon of olive oil. Add your chopped onions and cook for around 5 to 8 minutes. Let your onions become nice and golden. Now add your finely chopped garlic and pinch of flaked sea salt and cook for 5 minutes (being careful not to let your garlic burn)

Step 4. Add your cherry tomatoes, the rest of your rosemary and thyme. Mix altogether in the pan and cook until the tomatoes become soft and slightly break down, at this point stir through your risotto and cook for 3 minutes before pouring in half of the veg stock.

Step 5. Once it comes to the boil, reduce heat so it is simmering. At this point you must constantly stir adding in stock and almond milk little by little until the liquid has been absorbed and the rice is cooked.

Step 6. When your risotto is cooked, stir through the lemon juice and roasted veg. Taste, and see if you need any more salt or seasonings.

Step 7. Serve up into decorative serving bowls and drizzle with some thick balsamic vinegar on top, I always add a side of fresh rocket to garnish as it really compliments the risotto. Sit back and let this autumn dish warm and glow you up from the inside out😉

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