Tomato Risotto with Black Gram & Roasted Vegetables

This Tomato Risotto with Black Gram & Roasted Vegetables offers a nutritious twist on the classic risotto. With the tanginess of tomato puree and the richness of roasted vegetables, it’s a satisfying and colorful meal packed with plant-based protein and fiber.

For a Serving Size of Two:

Ingredients:

• 60 grams Arborio rice (or any short-grain rice)
• 50 grams black gram (soaked overnight and boiled)
• 150 grams tomatoes
• 70 grams diced zucchini
• 70 grams diced carrots
• 50 grams diced bell pepper
• 100 grams finely chopped onion
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili flakes
• 1/2 teaspoon dried thyme or oregano
• 500 ml vegetable stock or water
• 1 tablespoon lemon juice
• Salt, to taste
• Fresh basil leaves for garnishing

Procedure:

• Preheat the oven to 180°C (350°F). Toss the diced zucchini, carrots, and bell pepper with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized. Set aside.
• Heat olive oil in a pan over medium heat. Add chopped onions and garlic, sauté until softened.
• Add the Arborio rice to the pan and toast for 2-3 minutes, stirring continuously. Pour in the tomato puree and cook for another 2 minutes until the rice absorbs the tomato flavor.
• Gradually add the vegetable stock, one ladle at a time, allowing the rice to absorb the liquid before adding more. Continue stirring regularly. This process will take around 15-18 minutes until the rice becomes creamy and cooked al dente.
• Once the rice is almost done, add the boiled black gram and mix well.
• Stir in the chili flakes, dried thyme/oregano, black pepper, and salt. Add lemon juice and mix thoroughly.
• Fold the roasted vegetables into the risotto gently, allowing the flavors to combine.
  Garnish with fresh basil leaves and serve hot.

Nutritional Benefits:

• Calories: 614 kcal
• Protein: 20.9 g
• Carbohydrates: 108 g
• Fat: 13.5 g