Roasted vegetable cheese & cheat's tomato risotto

• porzioni: 4 servings
• tempo di preparazione: 5 minutes
• tempo totale: 45 minutes

Ingredienti

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

Istruzioni

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.

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.

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.

Nutrizione

• Calorie: 468
• Grassi Totali: 22 g
• Grassi Saturi: 6 g
• Sodio: 1.41 mg
• Carboidrati Totali: 54 g
• Fibra Alimentare: 4 g
• Zuccheri Totali: 8 g
• Proteine: 13 g