This is a bit of a ‘mish mash’ dinner and I’m loosly referring to it as risotto. You can put pretty much any vegetables in there and while I’d usually do the roast the veg and rice separately, I made it even more simple and just put it all in the oven.
It took about 40 minutes but would have probably been ready earlier had I actually checked on it. A hearty, warm dinner that is really simple to make.
- Risotto Rice
- Vegetable stock
- Red pepper
- Orange pepper
- Vegan cheese
- Baby plum tomatoes
- Throw it all the vegetables, rice and stock in the tray and cover with tin foil
- Check about 20 minutes in and mix, adding more stock if required and removing the tin foil – I also added the cheese here
- Bake for a further 20 minutes
Removing the foil allowed it to get a little crispy and for the vegetables to roast up a little bit. I served it on its own, but you could add a bit of salad too if you like.
This was super simple and naturally gluten free. Substituting goats cheese for vegan cheese made it dairy free and vegan too.
I love recipes like this because they are quick to prepare and you can walk away and do other things while it cooks, so it’s a great option for mid-week cooking. I made plenty, so I portioned it up into containers and had lunches and dinners for a couple of days.
I’ll definitely make this one again and you could probably do it with any rice.