Roasted Vegetable Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 200 g sweet potatoes, peeled and diced
• 1 green capsicum, diced
• 1 zucchini, diced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 1/2 cups arborio rice
• 420 g condensed pumpkin soup
• 1/4 cup parmesan cheese, grated
• 2 tablespoons fresh basil, shredded
• lemon, for serving

Recipe

• 1 preheat oven to 200°c bake potato, capsicum, and zucchini for 15 minutes.
• 2 meanwhile, heat the oil in a large, non stick saucepan (with a lid). add the onion and cook for 2 minutes, or until softened.
• 3 add the aborio rice and toss to coat in oil. add the soup, and 2 cans of water, mix well. cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
• 4 stir in the roasted vegetables, parmesan, and basil. season with black pepper. serve with a squeeze of lemon juice and extra basil.