Risotto of roasted vegetables with pesto

Yield: 1 servings

Measure Ingredient
1 large Spanish onion
1 Red capsicum
1 Yellow capsicum
1 small Eggplant
1 bunch Asparagus
2 tablespoons Olive oil
1 tablespoon Olive oil
2 Cloves garlic; minced
4 Spring onions; chopped
400 grams Ferron arborio rice
200 millilitres White wine
850 millilitres Vegetable stock
50 grams Parmesan cheese
2 tablespoons Sour cream
Freshly ground black pepper
3 tablespoons Fresh pesto

Dice the eggplant and sprinkle with salt. Allow the eggplant to drain for 30 minutes then rinse briefly and dry well. Peel and quarter the onion, remove the seeds from the capsicums and cut the flesh into large chunks, cut away tough stalks from asparagus and cut into manageable lengths. Mix all these vegetables with the olive oil and roast at 240c. for 30 minutes, stirring once.

Meanwhile, begin the risotto. Heat the remaining olive oil and add the garlic and spring onions in Tamaras Risotto Pot*. Add the rice and stir to coat. Add the white wine and allow the liquid to be absorbed. Begin adding stock, ½ cup at a time and stir well between each addition.

When adding the last addition of stock, add the roasted vegetables and their juice and stir to combine.

Add the grated cheese, sour cream and black pepper and serve immediately with a spoonful of pesto on top.

Converted by MC_Buster.

Per serving: 1578 Calories (kcal); 76g Total Fat; (46% calories from fat); 51g Protein; 148g Carbohydrate; 61mg Cholesterol; 6827mg Sodium Food Exchanges: 6 Grain(Starch); 3 Lean Meat; 9½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Posted to MM-Recipes Digest by "Alan Hewitt" <alan@...> on Nov 11, 1999

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