Sun-dried tomato risotto

I love this dish! It has the Italian style with a different touch.


  • 3 cups cooked short grain brown rice 
  • 2 TB olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 3-4 garlic cloves crushed
  • 1 onion
  • 4 oz cherry tomatoes halved
  • 2 TB sun-dried tomato pesto
  • 1 pinch saffron
  • 2 cups vegetable broth

Heat the oil and add the garlic, onions, and chopped peppers. Cook them for about 5 minutes. Then, add the broth and saffron. Cook for another 5 minutes. All the veggies should be tender by now. Add the cooked rice and the cherry tomatoes. Stir well and cook for 10 more minutes adding the sun-dried tomato pesto at the end.

Sprinkle with vegan Parmesan on top.


Note: Saffron is used in paellas mostly but I found that Risotto Milanese (from Milan) uses saffron as well.

Serves 3