Vegetarian Recipes
Tomato & Roast Veg Risotto
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Tomato & Roast Veg Risotto
Course Vegetarian Recipes
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 4 servings
Calories 300kcal
- 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
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.
Calories: 300kcal