Roasted vegetable cheese & cheat's tomato risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 yellow pepper, cut into 1½cm-wide strips
- 1 red pepper, cut into 1½cm-wide strips
- 2 courgettes, cut into 1cm-thick discs
- 5 tbsp garlic-infused oil
- 300ml passata
- 900ml gluten-free vegetable stock
- 1½ tbsp white wine vinegar
- 240g dried risotto rice
- 70g extra mature cheddar, grated
- small handful of freshly chopped chives
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Tip the peppers and courgettes onto two large baking trays and drizzle with 3 tbsp of the oil. Roast in the oven for 25 mins until the peppers have darkened at the edges.
- STEP 2
Meanwhile, put a large pan over a medium heat. Drizzle in the oil and pour in the passata, stock and white wine vinegar. Bring to the boil, then turn down to a simmer. Add the risotto rice and simmer for around 15 mins, stirring occasionally, until the sauce has reduced and the rice is cooked.
- STEP 3
Gently stir in the cheese and roasted vegetables. Sprinkle over the chives to serve. If freezing, defrost in the fridge and reheat in the microwave.
