Monday, 2 March 2020

Creamy Tomato & Roasted Veg Risotto

Creamy Tomato & Roasted Veg Risotto

For the roasted vegetables
1 tbsp olive oil
300 g cherry tomatoes
2 red peppers
1 large courgette, zucchini
Check below.

  • Step 1. To roast the vegetables
  • Step 2, Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
  • And now, Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
  • Complete Recipes:

  • Rated 4/5 based on 89 Reviews

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