Garlic Lovers Roast Vegetable Risotto
A community recipe by helzorzNot tested or verified by Nigella.com
Print me
Prepare your peppers and tommies, chop em up however you want but leave the tommies whole, put them into an oven proof tray, splash over a little oil, some freshly ground salt and pepper, sprinkle over 1 tsp of paprika, get your hands in and mix it all up! Put them in the oven for approx 20 mins at 200 until you can see em sizzling and becoming slightly charred, you want the tommies to be just about exploding point but still whole. Just when you put your oven tray in, you can start to have fun cooking up your risotto. Put a good glug of Carotino oil in a pan and prepare your delicious garlic, put the peeled cloves into a pestle and mortar with a pinch of sea salt crystals, now pound it all up until a nice paste greets you. Finely chop your red onion and now your ready to go! Add the chopped onion to the oil and cook on a low heat until nice and soft, add the glorious garlic paste , give a good stir and enjoy the smell. Cook for approx 2 mins. Add the Arborio rice and stir continuously for approx 2 mins. mmm...nice Now, your stock...add 2tsp of your good vegetable bullion powder to a pan and fill it up with a pint of boiling water. Keep it bubbling and topped up. Add a ladle of stock to the rice pan and stir Now follow the usual Risotto routine, however you like to cook it! When the rice is Almost cooked, add a good couple of handfuls of frozen peas. Now your risotto is cooked, the vegetables in the oven should be done too! Take em out of the oven and pour the whole lot into your risotto pan and stir! Now when you stir, the whole roasted tommies will explode in your risotto, the flavour will be amazing and the roasted sweetness of the peppers and smokiness of the paprika mixed with the strong garlic hit will guarantee you'll want to cook this every day. Enjoy and experiment
Prepare your peppers and tommies, chop em up however you want but leave the tommies whole, put them into an oven proof tray, splash over a little oil, some freshly ground salt and pepper, sprinkle over 1 tsp of paprika, get your hands in and mix it all up! Put them in the oven for approx 20 mins at 200 until you can see em sizzling and becoming slightly charred, you want the tommies to be just about exploding point but still whole. Just when you put your oven tray in, you can start to have fun cooking up your risotto. Put a good glug of Carotino oil in a pan and prepare your delicious garlic, put the peeled cloves into a pestle and mortar with a pinch of sea salt crystals, now pound it all up until a nice paste greets you. Finely chop your red onion and now your ready to go! Add the chopped onion to the oil and cook on a low heat until nice and soft, add the glorious garlic paste , give a good stir and enjoy the smell. Cook for approx 2 mins. Add the Arborio rice and stir continuously for approx 2 mins. mmm...nice Now, your stock...add 2tsp of your good vegetable bullion powder to a pan and fill it up with a pint of boiling water. Keep it bubbling and topped up. Add a ladle of stock to the rice pan and stir Now follow the usual Risotto routine, however you like to cook it! When the rice is Almost cooked, add a good couple of handfuls of frozen peas. Now your risotto is cooked, the vegetables in the oven should be done too! Take em out of the oven and pour the whole lot into your risotto pan and stir! Now when you stir, the whole roasted tommies will explode in your risotto, the flavour will be amazing and the roasted sweetness of the peppers and smokiness of the paprika mixed with the strong garlic hit will guarantee you'll want to cook this every day. Enjoy and experiment
Introduction
If you love garlic, juicy fresh tomatoes and roasted fresh vegetables, this is an easy and glorious risotto you'll want to cook every day
If you love garlic, juicy fresh tomatoes and roasted fresh vegetables, this is an easy and glorious risotto you'll want to cook every day
Ingredients
Serves: 0
Metric
Cups
- carotino oil (or good olive oil if you prefer, but the carotino oil gives an amazing colour and flavour to this recipe)
- 7 cloves garlic (more or less according to your taste)
- 2 handfuls arborio rice
- 2 tablespoons vegetable stock (powder)
- frozen peas
- 7 cherry tomatoes (the juiciest, ripest, most gorgeous bad boys you can get your hands on)
- 2 red peppers
- 1 red onion
- 1 teaspoon sweet paprika
- salt
- pepper
- carotino oil (or good olive oil if you prefer, but the carotino oil gives an amazing colour and flavour to this recipe)
- 7 cloves garlic (more or less according to your taste)
- 2 handfuls arborio rice
- 2 tablespoons vegetable broth (powder)
- frozen peas
- 7 cherry tomatoes (the juiciest, ripest, most gorgeous bad boys you can get your hands on)
- 2 red bell peppers
- 1 red onion
- 1 teaspoon sweet paprika
- salt
- pepper
Method
Garlic Lovers Roast Vegetable Risotto is a community recipe submitted by helzorz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 1 Other has said
-
Posted by megaonion on 17th September 2015
Show more commentsWOW! There's a gorgeous 'meaty' depth to this recipe that you don't often find in meat-free recipes, I was a little reserved about using about all that garlic but it seriously packs a delicious punch full of balanced flavours. I'm adding this to my regular list of recipes, it was damn good. Thank you! My only comment would be on the amount, maybe I just like a large portion, but in terms of risotto rice, I'd follow advice from your regular recipe on quantities, as I ended up with an awkward three person amount and as I like to freeze leftovers it didn't really work for me. But taste = 10/10