Roast Vegetable Risotto

Roast Vegetables:


  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 250 g (more or less) of mushrooms, sliced
  • 1 cup of chopped sun-dried tomatoes
  • 2 of litres water
  • 8 teaspoons spoons chicken-style bouillon powder (or to taste)(I like to make my own, recipe here)
  • 2 cups arborio rice
  • 1/4 cup vegan white wine (or a splash of vinegar) (optional)
  • 1 to 2 tablespoons vegan margarine (optional)
  • 2 to 3 tablespoons vegan cream cheese (optional)

1. Cut vegetables into pieces around 2cm in size. Coat in oil and sprinkle with salt and pepper. Roast on a baking tray lined with baking paper at 200°C for around an hour, or until nicely browned. (Can also be roasted in an air fryer, which would be a little faster.)

2. Meanwhile, heat oil in a fry pan or large saucepan. Add onion and cook until clear. Add garlic and mushrooms and cook until soft.

3. At the same time, heat water and chicken-style bouillon powder in a saucepan. Keep this stock at a low simmer.

4. Add rice to frypan and stir over medium heat for a few minutes until rice looks slightly translucent.

5. Add the optional wine or vinegar and allow to cook into the rice.

6. Stirring constantly, start to add the stock, a cup at a time. Allow the rice to absorb all the liquid before adding more.

7. Continue in this manner until rice is cooked, adding sundried tomatoes halfway through cooking.

8. Turn off the heat and stir through margarine and cream cheese. Cover and allow to sit for a few minutes. Adjust seasonings if necessary.

9. Gently stir through roasted vegetables.