Roasted tomato risotto with grilled zucchini & rocket pesto
Easy
> 1 Hour
Serves 4
Roasted tomato risotto with grilled zucchini & rocket pesto
Ingredients
Method
To make the pesto, blend all ingredients in a food processor until smooth, set aside.
Pre-heat oven to 180C, on a baking tray lay cherry tomatoes and pumpkin in one layer, drizzle with olive oil, salt, pepper, bake until well roasted. Remove pumpkin from the tray and toss tomato into a food processor, blitz into a soup like texture.
In a saucepan, heat olive oil, add onion and cook for 2-3 minutes, add garlic, cook for 1-2 minutes. Add rice to the pan and stir well.
Add tomato puree, stock, pumpkin and half the parsley, combine well. Cover with a lid or transfer to an oven-proof dish, place in the oven for 30-35 minutes, until liquid is absorbed and rice is tender.
Pre-heat chargrill, toss zucchini with olive oil and chargrill until soft.
Spoon risotto into bowls, top with pesto and grilled zucchini.
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Roasted tomato risotto with grilled zucchini & rocket pesto
Easy
> 1 Hour
Serves 4
Ingredients
Method
To make the pesto, blend all ingredients in a food processor until smooth, set aside.
Pre-heat oven to 180C, on a baking tray lay cherry tomatoes and pumpkin in one layer, drizzle with olive oil, salt, pepper, bake until well roasted. Remove pumpkin from the tray and toss tomato into a food processor, blitz into a soup like texture.
In a saucepan, heat olive oil, add onion and cook for 2-3 minutes, add garlic, cook for 1-2 minutes. Add rice to the pan and stir well.
Add tomato puree, stock, pumpkin and half the parsley, combine well. Cover with a lid or transfer to an oven-proof dish, place in the oven for 30-35 minutes, until liquid is absorbed and rice is tender.
Pre-heat chargrill, toss zucchini with olive oil and chargrill until soft.
Spoon risotto into bowls, top with pesto and grilled zucchini.