Name: Roast vegetable and salami risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 gram pumpkin, cut into 2cm pieces; 1 medium zucchini, cut into 3cm pieces; 1 medium red capsicum, cut into 3cm pieces; 1 medium red onion, cut into thin wedges; 2 tablespoon vegetable or olive oil; 2 x 250g packets arborio rice; 2 cup chicken stock; 100 gram thin slices salami, thinly sliced; 1/4 cup grated parmesan; 50 gram baby spinach leaves; 50 gram feta, crumbled

Roast vegetable and salami risotto

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

200 gram pumpkin, cut into 2cm pieces

1 medium zucchini, cut into 3cm pieces

1 medium red capsicum, cut into 3cm pieces

1 medium red onion, cut into thin wedges

2 tablespoon vegetable or olive oil

2 x 250g packets arborio rice

2 cup chicken stock

100 gram thin slices salami, thinly sliced

1/4 cup grated parmesan

50 gram baby spinach leaves

50 gram feta, crumbled

Method

1.Preheat oven to 200°C (180°C fan-forced). Combine pumpkin, zucchini, capsicum, onion and oil in a large roasting pan. Bake for 15 minutes or until pumpkin is tender and golden brown.

2.Place rice in a large saucepan over moderate heat. Add stock; bring to a simmer, stirring constantly, for 5-8 minutes or until most of the liquid has been absorbed. Stir in salami, roast vegetables, parmesan and spinach.

3.Spoon risotto into shallow serving bowls. Serve sprinkled with feta.

Risotto is best made just before serving.
Note

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Ingredients

Method

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