In January a lot of us try to change our diets for the better, and this means many of us will add vegetables and salad to our shopping list that goes to waste after a week when we forget to eat them.
Starting off the year on the right foot in terms of diet can be a little difficult but wasting food is never a good option.
That’s why today I created this risotto recipe as the perfect way to use up odds and sods of vegetables in your fridge, and to make a comforting meal that has flavour, texture, and lots of nutrients.
This risotto is the perfect midweek meal and will transform some simply roasted vegetables into a proper meal for you and your family to enjoy.
Roasted Vegetable Risotto
- 250g arborio rice
- Olive oil
- 1 clove garlic
- 150ml white wine/ white wine vinegar
- 1 tbsp mixed herbs
- 2 tbsp tomato puree
- 750ml vegetable stock
- 200g roasted vegetables (butternut squash, sweet potato, courgette, tomatoes, carrot, pepper)
- 100g feta cheese
- 4 tbsp Parmesan cheese plus extra for serving
1. Wash and chop any random vegetables you have in the house. Place this on a baking sheet with salt, pepper and olive oil and roast for 45 minutes.
2. In a saucepan, add olive oil, chopped garlic, mixed herbs and arborio rice. Cook for 1-2 minutes.
3. Add white wine or substitute and stir until absorbed.
4. Add tomato puree and a small splash of stock. Stir until when you pull your spoon through the mixture you can create a trail. Continue to add stock in small increments and stir until absorbed. Once added, you can add a Parmesan rind and simmer for 5-10 minutes.
5. Add your roasted vegetables, feta, and Parmesan to the risotto and stir to combine. Heat through for a few minutes.
6. Serve with some fresh basil and Parmesan.