Roasted Veggie Risotto with Garden Pesto

Roasted Veggie Risotto with Garden Pesto

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten-Free Bag on Sunday, October 14, 2018.

Ingredients

Risotto

  • 3 cups GF veggie stock
  • 1 brown onion
  • 2 Tbsp butter
  • 1 clove minced garlic
  • 1½ cups Arborio rice
  • 1 cup GF veggie stock (or white wine)
  • 250g frozen peas
  • Zest and juice of ½ lemon
  • ½ pack shaved Parmesan cheese

Veggies

  • 200g diced pumpkin
  • ½ pack roast veggie spices
  • ½ bunch asparagus

To Serve

  • 100g feta cheese
  • 50g garden pesto
  • 30g sliced almonds

Have Handy

  • olive oil
  • pepper
  • salt

Steps

  1. Heat stock and cook veggies Preheat oven to 220°C. Bring a small pot of salted water to the boil. Heat first measure of stock in a medium pot, until nearly simmering. Alternatively, heat in the microwave. Toss pumpkin on a lined oven tray with roast veggie spices and a drizzle of oil. Season and cook for 15 minutes. Cut asparagus into 3cm lengths and add to tray. Cook for a further 5 minutes, until tender.
  2. Start risotto Finely dice onion. Melt butter in a large, heavy-based pot (with a lid) on medium heat. Cook onion, garlic and ½ tsp salt, stirring until soft, about 4 minutes. Add rice and continue cooking, for a further 1 minute. Stir in second measure of stock and cook until it is nearly all absorbed, about 2 minutes.
  3. Cook risotto and peas Stir the first measure of warmed stock through rice, cover and reduce to low heat. Cook for 10-15 minutes, stirring occasionally, until rice is tender. There may be a little liquid left, as the rice cools it will absorb this. If grains are still too firm, continue to cook, adding ¼ cup water at a time, until tender. Cook peas in pot of boiling water for 1 minute. Drain.
  4. Finish risotto When rice is cooked, stir through roasted veggies, peas, lemon zest and juice and Parmesan cheese. Season to taste.
  5. Serve risotto in bowls, then crumble over feta cheese, dollop with garden pesto and sprinkle over almonds.

Nutritional Information

Energy 2201 kj
526 kcal
Protein 19.1g
Carbohydrate 57.1g
Fat 23.1g