Name: Cheesy baked risotto with roasted veg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 4 japanese eggplants, halved; 2 large zucchini, quartered lengthways; 4 roma tomatoes, halved; 2 spanish onions, peeled and quartered; 4 tablespoon olive oil; 2 tablespoon fresh oregano leaves; 3 cloves garlic, minced; salt flakes and cracked black pepper; 1 1/2 cup arborio rice; 1 leek, trimmed and sliced; 4 cup vegetable stock (don't heat it up as you would for a normal risotto); 2 1/2 tablespoon butter; 1/2 cup finely grated parmesan; 60 gram blue cheese, crumbled

Ingredients

4 japanese eggplants, halved

2 large zucchini, quartered lengthways

4 roma tomatoes, halved

2 spanish onions, peeled and quartered

4 tablespoon olive oil

2 tablespoon fresh oregano leaves

3 cloves garlic, minced

salt flakes and cracked black pepper

1 1/2 cup arborio rice

1 leek, trimmed and sliced

4 cup vegetable stock (don't heat it up as you would for a normal risotto)

2 1/2 tablespoon butter

1/2 cup finely grated parmesan

60 gram blue cheese, crumbled

Method

1.Preheat oven to 220°C/200°C fan forced. Place all veggies, excluding leek, on baking tray lined with baking paper. Combine 2 tbsp oil, oregano, garlic and salt and pepper in bowl. Drizzle over veggies and toss to coat.

2.Place remaining oil in baking dish (or saucepan) with rice and leek; stir to coat. Add stock. Cover with double layer of foil (or single layer if using lid). Place vegetables on top rack of oven and risotto on bottom rack. Bake for 45 minutes until vegetables are golden and rice is cooked to al dente.

3.Remove risotto from oven and stir through butter and cheese until creamy. Season with salt and pepper to taste.

4.Spoon risotto onto plate and top with roasted veggies and cracked black pepper. Delicious!

Don’t wash the arborio rice it’s the outer coating of starch on the grain that ensured a creamy texture.
Note

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Ingredients

Method

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