Roasted Vegetable Risotto
March 11, 2026
Delicious summer vegetables roasted in the oven with a Mediterranean Roasted Vegetables mix to glaze and flavour the vegetables, tossed into a classic risotto base for a quick and easy veggie risotto for all to enjoy.
Delicious summer vegetables roasted in the oven with a Mediterranean Roasted Vegetables mix to glaze and flavour the vegetables, tossed into a classic risotto base for a quick and easy veggie risotto for all to enjoy.
Key products
Instructions
Instructions
- Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Place the prepared vegetables in a bowl. Add the oil and packet contents and stir well to coat the vegetables evenly.
- Transfer the vegetables to a large flat roasting tin and cook for 20 minutes.
- Meanwhile, melt the butter in a large saucepan and add the rice. Stir and fry gently for 1 minute. Add the wine and cook until the liquid has been absorbed.
- Add a ladleful of the stock, stirring constantly and allowing all of the liquid to be absorbed before adding any more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite. Season well with Salt and Pepper.
- Remove the cooked vegetables from the oven and fold into the risotto. Serve.
