Roasted Pepper Risotto
Serves: 4
Cost Cutting Eco Friendly Freezes Well
Double the quantities of this risotto - it's fabulous reheated for lunch the following day
Ingredients:
25g risotto rice2 red peppers, halved and deseeded
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 tomatoes, deseeded and chopped
6 sundried tomatoes in oil, drained and chopped
450ml hot gluten-free vegetable stock
150g Greek style natural yoghurt
2 tbsp fresh parsley, chopped
3 tbsp vegetarian Parmesan-style cheese
freshly ground black pepper
method:
- Place the red pepper halves, cut side down on a baking sheet and grill under a high heat for 15 minutes until the skin is blackened. Remove from the oven and place in bowl. Cover with clingfilm and leave until cool enough to handle.
- Peel off the skins and discard. Cut the peppers into long strips and set aside. Heat the oil in a pan and sauté the onion and garlic until soft. Add the rice, tomatoes, sundried tomatoes, peppers and a little stock. Bring to the boil then lower the heat and simmer for 20 minutes, adding the stock a little at a time and stirring occasionally until the rice is cooked through.
- Stir through the yoghurt, parsley and cheese. Season with freshly ground black pepper. Spoon into bowls and sprinkle over a little more cheese to serve.
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