Indulge in this irresistible roasted vegetable and cheese risotto, a delightful one-pan wonder that's incredibly easy to make. Packed with vibrant courgettes and peppers, this dish is not only delicious but also naturally gluten-free and vegetarian, making it a perfect healthy meal for any day of the week!
freshly chopped
Preheat your oven to 220°C (200°C fan/Gas Mark 7).
Cut the yellow pepper and red pepper into 1.5cm-wide strips. Slice the courgettes into 1cm-thick discs.
Tip the prepared peppers and courgettes onto two large baking trays. Drizzle with 3 tablespoons of the garlic-infused oil. Roast in the preheated oven for 25 minutes, or until the peppers have slightly darkened at the edges.
While the vegetables are roasting, place a large pan over a medium heat. Add the remaining garlic-infused oil, passata, vegetable stock, and white wine vinegar. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the risotto rice to the simmering liquid. Continue to simmer for approximately 15 minutes, stirring occasionally, until the sauce has reduced and the rice is cooked through.
Once the rice is cooked, gently stir in the grated extra mature cheddar and the roasted vegetables. Sprinkle over the freshly chopped chives before serving.
For an extra depth of flavour, you can add a finely chopped onion or shallot to the pan and sauté it in the oil before adding the passata and stock.
If you prefer a creamier risotto, stir in a knob of butter or a splash of cream along with the cheese at the end.
This risotto freezes well. Allow it to cool completely before portioning into freezer-safe containers. Defrost in the fridge overnight and reheat gently in the microwave or on the hob with a splash of extra stock or water.