Vegan Peri Peri Risotto

𝘈 𝘗𝘦𝘳𝘪 𝘗𝘦𝘳𝘪 𝘵𝘸𝘪𝘴𝘵 𝘰𝘯 𝘢 𝘷𝘦𝘨𝘨𝘪𝘦 𝘳𝘪𝘴𝘰𝘵𝘵𝘰. 𝘐𝘵’𝘴 𝘤𝘳𝘦𝘢𝘮𝘺, 𝘤𝘰𝘮𝘧𝘰𝘳𝘵𝘪𝘯𝘨 𝘢𝘯𝘥 𝘴𝘶𝘱𝘦𝘳 𝘴𝘢𝘵𝘪𝘴𝘧𝘺𝘪𝘯𝘨.⁣
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𝐒𝐞𝐫𝐯𝐞𝐬 𝟒 ⁣
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐫𝐢𝐬𝐨𝐭𝐭𝐨⁣
* 1 tbsp olive oil⁣
* 1 large red onion, diced⁣
* 1 tsp garlic ⁣
* 225g risotto rice⁣
* 1 tbsp balsamic vinegar⁣
* 100ml passata⁣
* 250ml vegetable stock⁣
* 3 tbsp Low-Cal Peri Peri Sauce⁣
* salt and pepper, to taste⁣
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐯𝐞𝐠𝐠𝐢𝐞𝐬 ⁣
* 1 tbsp olive oil⁣
* 300g cherry tomatoes⁣
* 2 red peppers⁣
* 1 large courgette⁣

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𝐓𝐨 𝐫𝐨𝐚𝐬𝐭 𝐭𝐡𝐞 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬⁣
1. Preheat the oven to 180C and add the olive oil to a roasting tin.⁣
2. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.⁣
𝐓𝐨 𝐦𝐚𝐤𝐞 𝐭𝐡𝐞 𝐫𝐢𝐬𝐨𝐭𝐭𝐨⁣
1. Meanwhile, add olive oil to a large frying pan, on a low-medium heat.⁣
2. Sauté the onion for a few minutes before adding the garlic and cooking for another minute.⁣
3. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.⁣
4. Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.⁣
5. After 20 minutes, add your Low-Cal Peri Peri Sauce and the roasted vegetables. Give everything a stir and cook for a further 5 minutes until everything is cooked through and the rice is done.⁣
6. Remove from the heat, add salt and pepper, right away and enjoy!⁣