deliciouslyella
Roasted Mediterranean Vegetable Risotto
This one-pot risotto is packed full of nutritious roasted vegetables and is the perfect evening meal to enjoy with friends. We love to enjoy it with a crack of fresh black pepper, or drizzled with olive oil and a thick balsamic vinegar.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C / 200°C fan / 390°F.
2
Cut 1 onion into bite-sized chunks and place it on a baking tray, along with the aubergine and courgette. Drizzle with olive oil and a large pinch of salt and mix well. Cook for 30–⏱️ 35 minutes until the vegetables feel soft. Once cooked, remove from the oven and leave to one side.
aubergine1courgette1
3
While the vegetables cook, dice the other onion and place a large pan over medium heat with a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt; cook for 5–⏱️ 10 minutes until soft.
drizzle of olive oilgarlic3 cloves
4
Once soft, add the cherry tomatoes, rosemary and thyme. Mix well and cook for ⏱️ 10 minutes until the tomatoes begin to break down.
cherry tomatoes7 ozdried rosemary1 teaspoondried thyme1 teaspoon
5
Stir through the risotto rice and cook for ⏱️ 2 minutes before pouring in ½ of the stock. Bring to a boil, before reducing the temperature to a simmer. Leave to simmer for 20–⏱️ 25 minutes, constantly stirring and adding the stock and almond milk, little by little until the liquid has absorbed and the rice is cooked.
risotto rice7 oz
6
Once the risotto is cooked, stir through the lemon juice and roasted vegetables before serving.
lemon1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...