Risottos are one of my favourite dinners. When made right, they are rich and creamy, but not too heavy or stodgy. Plus, risotto rice picks up flavours so well, so there is a lot of potential to make a seriously amazing-tasting dish when you’ve got the makings of one in your stock cupboard.
To be honest, I’m not such a big rice fan, but would never say no to a delicious and creamy risotto, such as this flavourful vegan tomato risotto. Don't you love the taste of fresh sun-ripened aromatic tomatoes? Tomatoes are my absolute favourite vegetable and I eat them every day. I especially like cherry tomatoes most, because they are so tasty and already with one bite in your mouth!
With the coming of colder weather, our household has had a hankering for warm, comfort foods, something to cozy up to at the end of a long day. For me, risotto is just the trick to hit the spot: warm, hearty, filling and somewhat cheesy (as all comfort foods should be), it's hard to go wrong with creamy rice and roasted veggies for a perfect fall dinner.
Even though it’s not yet Monday, this is the ultimate meatless Monday meal that bridges that weird gap we are in between summer and fall. Hearty and warm and totally weeknight easy but made with the fresh cherry tomatoes that I have had bowls and bowls of hanging around the kitchen. They are so sweet and literally just pop in my mouth - so delicious and totally my favourite.
This risotto was just so mouth-wateringly moreish I wasn’t able to put my fork down until my plate was clear.
Admittedly, I know roasting the vegetables does add extra time and effort to this dish but I do think it’s absolutely worth it, flavour-wise. If you are short on time (or feeling lazy) feel free to sauté the vegetables instead.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂
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