Tomato & Roast Veg Risotto
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Tomato & Roast Veg Risotto

Course: Vegetarian Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal


Ingredients

  • 250g arborio rice

  • 1 liter boiling water

  • 2 veg stock cube

  • 1 spoon of butter

  • 1 onion, finely diced

  • 1/2 broccoli, small pieces

  • 1 courgette, small cubes

  • 1 pepper, finely chopped

  • 1/2 packet cherry tomatoes, halved

  • 2 garlic cloves, minced

  • 3 tbsp tomato paste

  • 50g Parmesan


Directions

  • Preheat oven to 180C.
  • Add all your veg onto a baking tray with 1 tablespoon olive oil and cook for 15-25 minutes.
  • In the meantime, heat a pan with fry light olive oil and fry your onions until soft.
  • Add the garlic, butter, tomato paste and risotto rice, stirring frequently for 5-8 minutes.
  • Once the kettle is boiled, add 1 liter of water and veg stock cubes to the pan (increase the heat until it bubbles then reduce to a simmer).
  • Simmer for 15-20 minutes until the rice is cooked and stir in 3/4 of the Parmesan cheese and roasted veg.
  • Serve.