Risotto and roasted vegetables

I've realized I love risotto. It's creamy, it's tasty, although really putting your heart into it takes a bit of time. Adding water, stirring, more water, more stirring, for like 30-40 minutes. Which I didn't have time for yesterday since I have murderous amounts of physics to study. So, I cheated. I didn't give my risotto all the love and care it deserved, but it turned out any way. Creamy and delicious, and a lot less work. I added some lentils for the proteins sake, and served with some colorful roasted veggies. Yummy!

For two risotto fans:
Roasted vegetables:
1/2 zucchini
1 tomato
1 clove of garlic
1 bell pepper
1 red onion
1/2 tsp. sugar
1/2 tsp. herb salt
Pepper
1 tsp. lemon juice
2 tbsp. oil
1/2 tbsp. dried thyme (or fresh for that matter)
The risotto:
1 yellow onion (or two shallots)
1 clove of garlic
1 cube of vegetable bouillon
2 dl risotto rice, e.g. avorio rice
1 dl green lentils
1/2 dl red wine
2 large chunks of vegan butter, about 2 tbsp.
5+3 dl boiling water
Salt and pepper, after taste

Heat the oven to 225 degrees. Chop all the vegetables for the roasting in the kind of pieces you like. Place in an oven proof dish and and the oil, salt, pepper, sugar, thyme and lemon. Toss up a bit and roast in the upper half of the oven for about 30 minutes, opening and tossing some more now and then if needed.
Finely chop the onion and garlic for the risotto. Fry on medium heat for about 5 minutes until soft and slightly golden. Add the rice and fry for about two more minutes and then the wine and let it bubble away a couple of minutes more. Dissolve the bouillon in the first 5 dl boiling water. Add the water to the rice, a little at a time. Cover the pan with a lid and let simmer until all the water has cooked in, about 15 minutes. Add the last 3 dl of water and let it cook under a lid until there's no more water left, about another 15 minutes. Stir the risotto occasionally during the time it's cooking. When it's creamy and the rice is cooked and soft, add the butter and season with salt and pepper.
Enjoy your oozy and wonderful risotto and veggies. Top of with some chopped olives if you want to.