Roasted Vegetable Risotto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was on a soup can label, and I thought it looked interesting. I haven't tried it yet. Ingredients:
200 g sweet potatoes, peeled and diced |
1 green capsicum, diced |
1 zucchini, diced |
2 tablespoons olive oil |
1 onion, diced |
1 1/2 cups arborio rice |
420 g condensed pumpkin soup |
1/4 cup parmesan cheese, grated |
2 tablespoons fresh basil, shredded |
lemon, for serving |
Directions:
1. Preheat oven to 200°C Bake potato, capsicum, and zucchini for 15 minutes.
2. Meanwhile, heat the oil in a large, non stick saucepan (with a lid). Add the onion and cook for 2 minutes, or until softened.
3. Add the aborio rice and toss to coat in oil. Add the soup, and 2 cans of water, mix well. Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
4. Stir in the roasted vegetables, parmesan, and basil. Season with black pepper. Serve with a squeeze of lemon juice and extra basil.
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