Roasted Vegetable Risotto
Creamy carnaroli rice slowly cooked with white wine, rich broth, and finished with cold butter and freshly grated aged parmesan.
Ingredients
- • 100 g courgette (cut into large dice)
- • 100 g aubergine (cut into large dice)
- • 1/2 red onion (peeled and cut into large chunks)
- • 1 red pepper (deseeded and cut into large chunks)
- • 200 g cherry toatoes
- • 1/4 tsp onion granules
- • 1/4 tsp dried basil
- • 1/4 tsp dried thyme
- • 1/4 tsp dried oregano
- • low calorie cooking spray
- • 180 g Arborio rice
- • 1/2 red onion (peeled and diced)
- • 2 cloves of garlic (peeled and crushed)
- • 200 g tinned chopped tomatoes
- • 200 g passata
- • 700 ml boiling water
- • 1 vegetable stock cube (crumbled)
- • 1 tbsp tomato puree
- • 5 leaves fresh basil (roughly chopped)
- • 10 g Parmesan cheese (finely grated)
- • low calorie cooking spray
Preparation Steps
Preheat the oven to 200ºC
For the roasted vegetables: Place the vegetables on a baking tray and spray with low calorie cooking spray. Sprinkle over the onion granules, basil, oregano and thyme and give the tray a good shake to distribute the herbs. Place in the oven and cook for 30 minutes until the vegetables are soft and roasted.
For the risotto: While the vegetables are roasting, spray a large saucepan with low calorie cooking spray and add the onion and garlic and fry for a few minutes until softening.
Combine the boiling water, stock cube, passata, chopped tomatoes and tomato puree in a large heatproof jug.
Add the rice to the saucepan and stir to combine with the onion and garlic.
Gradually add the stock and tomato mixture to the pan 250ml at a time. Stir frequently and continue to add more stock as it reduces in the saucepan, this should take around 20 minutes.
When the rice is soft and cooked, stir through the roasted vegetables. Scatter over the chopped basil and sprinkle over the Parmesan cheese. Serve.