Roasted Veg and Tomato Risotto
Ingredients
- 1/2 courgette, sliced
- 1/2 aubergine, sliced
- 1 bunch of asparagus, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 and 1/2 cups risotto rice
- 1 tbsp butter
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tbsp balsamic vinegar
- 1 tin chopped tomatoes
- 1.3 litres of veg stock
Preparation
Preheat the oven to 180 degrees and then boil a kettle
Put the courgette, aubergine and asparagus on to a baking tray and cook in the oven for 20-25 minutes
Add the onion and butter to a large pan and cook for a few minutes
Whilst the onion is cooking, in another pan add the veg stock. Put the pan on a medium heat and get a ladle ready
Add the garlic, rice and spices to the pan and keep stirring making sure the rice does not stick
Add the tinned tomatoes and a ladle of the stock. Keep stirring
Once the water has evaporated, add another ladle of water. Continue stirring. Keep repeating this process until all the water has been absorbed. On the last ladle add the roasted veg, keeping the tops of the asparagus to put on top of the portion of risotto