Sundried Tomato and Pepper Risotto

Serves: 4 People


  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves, crushed
  • 200g arborio rice
  • 5 sun dried tomatoes in oil, drained and chopped
  • 4 tomatoes, deseeded and chopped
  • 4 roasted red peppers from a jar, chopped
  • 600ml swiss vegetable bouillion
  • 4 tbsp freshly grated vegetarian parmesan-style cheese


  1. Saute the onion and garlic in one tbsp olive oil.
  2. Add the rice, tomatoes and peppers.
  3. Slowly add the stock and simmer for 20 minutes until the stock has been absorbed.
  4. Sprinkle over the cheese to serve.

All products marked in bold are available to purchase through Vegetarian Express.