Roasted Vegetable Risotto
- 200 g sweet potatoes, peeled and diced
- 1 green capsicum, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 1 12 cups arborio rice
- 420 g condensed pumpkin soup
- 14 cup parmesan cheese, grated
- 2 tablespoons fresh basil, shredded
- lemon, for serving
- Preheat oven to 200C Bake potato, capsicum, and zucchini for 15 minutes.
- Meanwhile, heat the oil in a large, non stick saucepan (with a lid).
- Add the onion and cook for 2 minutes, or until softened.
- Add the aborio rice and toss to coat in oil.
- Add the soup, and 2 cans of water, mix well.
- Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
- Stir in the roasted vegetables, parmesan, and basil.
- Season with black pepper.
- Serve with a squeeze of lemon juice and extra basil.
sweet potatoes, green, zucchini, olive oil, onion, arborio rice, pumpkin soup, parmesan cheese, fresh basil, lemon
Taken from www.food.com/recipe/roasted-vegetable-risotto-343078 (may not work)