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Рецепт Risotto Of Roasted Vegetables With Pesto

by Global Cookbook

Ингредиенты

1 lrg Spanish onion 1 x red capsicum 1 x yellow capsicum 1 sm eggplant 1 bn asparagus 2 Tbsp. extra virgin olive oil 1 Tbsp. extra virgin olive oil 2 x cloves garlic, chopped

4 x spring onions, minced 400 gm Ferron arborio rice 200 ml white wine 850 ml vegetable stock 50 gm parmesan cheese 2 Tbsp. lowfat sour cream     freshly grnd black pepper 3 Tbsp. fresh pesto

Инструкции

1. Dice the eggplant and sprinkle with salt. Allow the eggplant to drain for 30 min then rinse briefly and dry well. Peel and quarter the onion, remove the seeds from the capsicums and cut the flesh into large chunks, cut away tough stalks from asparagus and cut into manageable lengths. Mix all these vegetables with the extra virgin olive oil and roast at 240c. for 30 min, stirring once.
2. Meanwhile, begin the risotto. Heat the remaining extra virgin olive oil and add in the garlic and spring onions in Tamaras Risotto Pot*. Add in the rice and stir to coat. Add in the white wine and allow the liquid to be absorbed. Begin adding stock, 1/2 c. at a time and stir well between each addition.
3. When adding the last addition of stock, add in the roasted vegetables and their juice and stir to combine.
4. Add in the grated cheese, lowfat sour cream and black pepper and serve immediately with a spoonful of pesto on top.

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