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.