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Export 19 ingredients for grocery delivery
Step 1
Preheat oven to 200°C/392°F.
Step 2
Place the cut vegetables on a baking tray lined with a parchemtn paper. Drizzle with olive oil and season with salt and pepper. Mix it well and roast for 30 minutes.
Step 3
Meanwhile, heat olive oil in a large saucepan. Add onion, garlic, and cook for 5 minutes.
Step 4
Now add rice, 1 cup vegetable stock, canned tomatoes, and tomato paste. Cook for 5 minutes or until all liquid is absorbed. Add another 1 cup vegetable stock and cook until all liquid is absorbed by rice again, about 5 minutes. Repeat this step one more time with the last cup of vegetable stock. Cook for 10 minutes until all liquid is absorbed and rice softens.
Step 5
Add rice vinegar or balsamic vinegar, dried oregano, mushrooms, broccoli, and fresh basil leaves to the saucepan. Cook for additional 10 minutes.
Step 6
Lower the heat to minimum and stir into roasted vegetables. Taste and season with salt and/or pepper.
Step 7
Divide the risotto into plates. Serve with fresh chopped parsley, sprouts, or shredded vegan cheese.
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