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Roasted tomato risotto with grilled zucchini & rocket pesto

Easy

> 1 Hour

Serves 4

Roasted tomato risotto with grilled zucchini & rocket pesto

Ingredients Method

Ingredients


Brown Medium Grain 1Kg Png Transparent

Method


  1. To make the pesto, blend all ingredients in a food processor until smooth, set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Pre-heat chargrill, toss zucchini with olive oil and chargrill until soft.

  6. 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


  1. To make the pesto, blend all ingredients in a food processor until smooth, set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Pre-heat chargrill, toss zucchini with olive oil and chargrill until soft.

  6. Spoon risotto into bowls, top with pesto and grilled zucchini.