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

1. Preheat oven to 200C Bake potato, capsicum, and zucchini for 15 minutes.
2. Meanwhile, heat the oil in a large, non stick saucepan (with a lid).
3. Add the onion and cook for 2 minutes, or until softened.
4. Add the aborio rice and toss to coat in oil.
5. Add the soup, and 2 cans of water, mix well.
6. Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
7. Stir in the roasted vegetables, parmesan, and basil.
8. Season with black pepper.
9. 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)