Roasted Vegetable Risotto
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Prep Time
20 MINS
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Cook Time
35 MINS
- KCals 274
- Carbs 49G
Ingredients
For the roasted vegetables
- 100 g courgette cut into large dice
- 100 g aubergine cut into large dice
- ½ red onion peeled and cut into large chunks
- 1 red pepper deseeded and cut into large chunks
- 200 g cherry toatoes
- ¼ tsp onion granules
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- low calorie cooking spray
For the risotto
- 180 g Arborio rice
- ½ red onion peeled and diced
- 2 cloves of garlic peeled and crushed
- 200 g tinned chopped tomatoes
- 200 g passata
- 700 ml boiling water
- 1 vegetable stock cube crumbled
- 1 tbsp tomato puree
- 5 leaves fresh basil roughly chopped
- 10 g Parmesan cheese finely grated
- low calorie cooking spray
Instructions
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Preheat the oven to 200ºC
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For the roasted vegetables: Place the vegetables on a baking tray and spray with low calorie cooking spray. Sprinkle over the onion granules, basil, oregano and thyme and give the tray a good shake to distribute the herbs. Place in the oven and cook for 30 minutes until the vegetables are soft and roasted.
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For the risotto: While the vegetables are roasting, spray a large saucepan with low calorie cooking spray and add the onion and garlic and fry for a few minutes until softening.
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Combine the boiling water, stock cube, passata, chopped tomatoes and tomato puree in a large heatproof jug.
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Add the rice to the saucepan and stir to combine with the onion and garlic.
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Gradually add the stock and tomato mixture to the pan 250ml at a time. Stir frequently and continue to add more stock as it reduces in the saucepan, this should take around 20 minutes.
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When the rice is soft and cooked, stir through the roasted vegetables. Scatter over the chopped basil and sprinkle over the Parmesan cheese. Serve.