Roasted Vegetable Risotto

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Roasted Vegetable Risotto

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This Roasted Vegetable Risotto is such a simple and satisfying supper and is a great way to make the most of your favourite veg that is in season. As it’s summer and tomatoes are at their finest I’ve been loving this Mediterranean inspired combination of tomato, pepper, courgette and red onion. Roasting the vegetables separately before adding them to the rice really helps bring out their incredible flavour and sweetness. I hope you love this one as much as I do!


Directions

Preheat your oven to 180C
Chop up the courgette and pepper and lay onto a tray with the tomatoes
Drizzle your veg with olive oil and roast for 20 minutes
Chop your red onion and add to a pan with olive oil on medium heat
Fry the onion until it begins to brown
Add in the arborio rice and stir to coat
Add in the vegetable stock, a ladle at a time until 3/4 absorbed
Continue to simmer for 5 minutes, meanwhile create your pesto by combining the ingredients in either a pestle and mortar or blender
Once the vegetables are roasted add them in to your risotto and continue to cook for a few minutes so the flavours combine.

 

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