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Tomato & Roast Veg Risotto

3 from 1 vote
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Course: Vegetarian Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 300kcal

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

Instructions

  • 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.

Nutrition

Calories: 300kcal