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Roasted Zucchini & Tomato Pesto R I S O T T O


Ingredients. For 4

For the topping:

♥500g cherry tomatoes, halved

♥250g zucchini, sliced

♥Olive oil

♥Pinch of salt and pepper

For the risotto:

♥1 tablespoon olive oil

♥2 cup brown Arborio rice

♥1 brown onion, diced

♥2 cloves garlic, minced

♥1/2 cup white cooking wine optional

♥5 cups vegetable stock

♥2 tbsp sour cream

♥1½ cups grated zucchini

♥2 tablespoon parmesan

♥1/2 cup basil pesto

To do.

  1. To make roasted topping: Preheat the oven to 190 degrees C, and line a baking sheet with baking paper.

  2. Place tomatoes and zucchini onto the baking sheet, drizzle with oil and sprinkle the salt and pepper. Mix to coat and roast in the oven for 25-30 minutes.

  3. To make the risotto: While the veggies are roasting, heat the olive oil in a large saucepan over medium heat. Add the brown onion and garlic and fry for 5 minutes, or until they become translucent. Add the rice sauté for 2 minutes.

  4. Reduce the heat to medium-low and deglaze with the white wine. Add the vegetable stock to the rice mixture, ½ cup at a time, each time waiting until the stock has been completely absorbed before adding more, and stirring occasionally to prevent burning.

  5. Once all of the stock has been used, add the sour cream, shredded zucchini, parmesan and pesto to the rice, and stir until combined. Simmer, uncovered, until the rice is fully cooked, just a few minutes longer, then season with the salt, and pepper.

  6. To assemble: Divide the risotto among 4 bowls, along with the tomato halves, and zucchini pieces! ENJOY!

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