AuthorAnita
ROAST THE RED PEPPER AND CHERRY TOMATOES
Set the oven to 160C to preheat. Deseed the pepper, then cut it into thin strips. Put the strips of red pepper and the cherry tomatoes on a baking tray lined with foil. Drizzle it with olive oil, and use some salt to season it, along with pepper and sugar (optional). Put the tray in the oven and bake for 20 Minutes.
PREP THE VEG
Bring the kettle to a boil. Peel the onion and garlic, and finely chop. Dissolve the vegetable stock cube in 700ml of boiling water.
COOK THE VEG AND ARBORIO RICE
Using a large pan, heat some olive oil on medium heat. When it’s hot, add the onion. Season it with a pinch of salt and cook until soft, 3-4 Minutes. Add the garlic and the Arborio rice. Stir to coat the grains in the oil and cook for a minute.
ADD THE STOCK
Pour the the rice vinegar into the rice and cook until it absorbs. Then mix in the red wine vinegar, tomato paste and a third of the stock whilst stirring. Keep adding the stock and stirring whilst it absorbs and until the rice is cooked, approx 20-25 Minutes
PREPARE THE GOATS CHEESE
Finely dice the parsley, stalks and all, and season with black pepper. Take the goat’s cheese and roll it over the parsley and pepper until fully coated. Slice the goat’s cheese into slices.
ADD THE VEG TO THE RISOTTO
When the veggies have been cooking for 20 Minutes, take the tray out of the oven and add the cherry tomatoes into the risotto. Chop up the roasted pepper and also add to the risotto with a little sugar (optional).
FINISH THE DISH
Once the rice is cooked, season it with a pinch of salt and pepper to taste. Finally, stir the butter into the risotto.
SERVE THE DISH
Plate the risotto in bowls, with slices of the Goats cheese on top. Tuck in!
Ingredients
Directions
ROAST THE RED PEPPER AND CHERRY TOMATOES
Set the oven to 160C to preheat. Deseed the pepper, then cut it into thin strips. Put the strips of red pepper and the cherry tomatoes on a baking tray lined with foil. Drizzle it with olive oil, and use some salt to season it, along with pepper and sugar (optional). Put the tray in the oven and bake for 20 Minutes.
PREP THE VEG
Bring the kettle to a boil. Peel the onion and garlic, and finely chop. Dissolve the vegetable stock cube in 700ml of boiling water.
COOK THE VEG AND ARBORIO RICE
Using a large pan, heat some olive oil on medium heat. When it’s hot, add the onion. Season it with a pinch of salt and cook until soft, 3-4 Minutes. Add the garlic and the Arborio rice. Stir to coat the grains in the oil and cook for a minute.
ADD THE STOCK
Pour the the rice vinegar into the rice and cook until it absorbs. Then mix in the red wine vinegar, tomato paste and a third of the stock whilst stirring. Keep adding the stock and stirring whilst it absorbs and until the rice is cooked, approx 20-25 Minutes
PREPARE THE GOATS CHEESE
Finely dice the parsley, stalks and all, and season with black pepper. Take the goat’s cheese and roll it over the parsley and pepper until fully coated. Slice the goat’s cheese into slices.
ADD THE VEG TO THE RISOTTO
When the veggies have been cooking for 20 Minutes, take the tray out of the oven and add the cherry tomatoes into the risotto. Chop up the roasted pepper and also add to the risotto with a little sugar (optional).
FINISH THE DISH
Once the rice is cooked, season it with a pinch of salt and pepper to taste. Finally, stir the butter into the risotto.
SERVE THE DISH
Plate the risotto in bowls, with slices of the Goats cheese on top. Tuck in!