Serves 4
Roasted Vegetable Risotto
Ingredients
225 gram (8 ounce) courgettes, roughly chopped
100 gram (4 ounce) red onions, roughly chopped
100 gram (4 ounce) red peppers, roughly chopped
100 gram (4 ounce) yellow peppers, roughly chopped
100 gram (4 ounce) aubergines, roughly chopped
4 tablespoons olive oil
1 packet Schwartz Roasted Mediterranean Vegetables
350 gram (12 ounce) risotto rice
150 millilitre (1/4 pint) dry white wine
1200 millilitre hot vegetable stock
Schwartz Sea Salt & Black Pepper to season
Preparation
15 mins Prep Time / 20 mins Cook Time
Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Place the prepared vegetables in a bowl. Add the oil and packet contents and stir well to coat the vegetables evenly.
Transfer the vegetables to a large flat roasting tin and cook for 20 minutes.
Meanwhile, put oil in a large saucepan and add the rice. Stir and fry gently for 1 minute. Add the wine and cook until the liquid has been absorbed.
Then continue to add the stock, stirring constantly and allowing all of the liquid to be absorbed before adding any more. Season well with Salt and Pepper. Remove the cooked vegetables from the oven and fold into the risotto. Serve.