ROASTED VEGGIE RISOTTO
Try this easy nice meal for your family during busy weekdays.
Provided by ranya1970
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Slice the courgettes and the tomatoes.
- Place the sliced vegetables on a form, toss with the olive oil and season.
- Heat the oven to 200C and roast for 1 hour.
- Heat the olive oil in a skillet and fry sage leaves until light brown. Set aside.
- Peel and chop the onion until soft.
- Heat the olive oil in a skillet and cook the onion.
- Add the rice and stir continuously until the rice look transparent.
- Pour in 2/3 cups the wine and simmer until totally evaporated. Pour in again 2/3 cups the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat, until the rice is cooked al dente
- Grate the parmesan.
- Stir in the fried sage leaves and mix well.
- Stir in the roasted vegetables and mix well.
- Season and stir in the most part of the grated parmesan.
- Divide the risotto among the bowls. Sprinkle with the rest of the grated parmesan and serve.
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