Roasted Vegetable and Cheddar Tomato Risotto

Name: Roasted Vegetable and Cheddar Tomato Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 yellow bell pepper, sliced; 1 red bell pepper, sliced; 2 courgettes, cut into 1 cm rounds; 5 tbsp garlic-infused oil; 300 ml passata; 900 ml gluten-free vegetable stock; 1 1/2 tbsp white wine vinegar; 240 g dried risotto rice; 70 g extra-mature cheddar, grated; 10 g fresh chives, chopped

This easy tomato risotto brings together sweet roasted peppers, tender courgettes, and extra-mature cheddar for a creamy, comforting vegetarian dinner. It uses a shortcut simmering method, so you get rich risotto-style flavor without constant stirring.

Servings4 Portions

Prep Time5 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

yellow bell pepper, sliced
1
red bell pepper, sliced
1
courgettes, cut into 1 cm rounds
2
garlic-infused oil
5 tbsp
passata
300 ml
gluten-free vegetable stock
900 ml
white wine vinegar
0.5 tbsp
dried risotto rice
240 g
extra-mature cheddar, grated
70 g
fresh chives, chopped
10 g

Step-by-Step Instructions

Preheat the oven to 220°C/200°C fan/gas 7. Spread the sliced peppers and courgette rounds across two large baking trays, drizzle with 3 tbsp of the garlic-infused oil, and toss to coat. Roast for 25 minutes, turning once, until softened and lightly charred at the edges.

While the vegetables roast, heat the remaining 2 tbsp garlic-infused oil in a large saucepan over medium heat. Add the passata, vegetable stock, and white wine vinegar, then bring to a boil. Stir in the risotto rice, reduce the heat to a steady simmer, and cook for about 15 minutes, stirring occasionally, until the rice is tender and the sauce has thickened.

Remove the pan from the heat and gently fold in the grated cheddar and roasted vegetables. Taste and adjust the seasoning if needed, then serve hot with chopped chives scattered over the top.

Chef's Tips

Use Arborio or another risotto rice for the best creamy texture. If the rice thickens too much before it is tender, add a splash of hot stock or water. Leftovers can be chilled for up to 3 days or frozen; defrost overnight in the fridge and reheat thoroughly in the microwave or on the stovetop.