Recipes

ROASTED VEGETABLE RISOTTO

roasted-vegetable-risotto-with-crisp-pancetta-2103_l

INGREDIENTS

SERVES 6

  • 225g (8oz) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
  • 1 onion, coarsely chopped
  • 1 small aubergine, cut into 1cm (1⁄2in) cubes
  • 1 small red pepper, halved, deseeded, and cut into 1cm (1⁄2in) cubes
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 tsp freshly chopped thyme leaves
  • 300g (11oz) risotto rice
  • 225g (8oz) chestnut mushrooms, sliced
  • 1.2 litres (2 pints) hot vegetable stock
  • 50g (13⁄4oz) Parmesan cheese, made into small shavings with a vegetable peeler
  • 2 tbsp freshly snipped chives

INSTRUCTIONS

  1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the squash, onion, aubergine, and pepper into a large roasting tin (two tins for 12) in a single layer.
  2. Pour over a third of the oil and toss well with your hands. Season with salt and freshly ground black pepper, then sprinkle over the thyme.
  3. Roast for 30 minutes (35 minutes for 12) or until tender and golden.
  4. Heat the remaining oil in a deep saucepan, add the rice, then stir in the mushrooms and gradually add the stock (see ‘Making a Risotto’ below).
  5. When all the stock has been absorbed and the rice is cooked, stir in the roasted vegetables and half the Parmesan. Transfer to a serving dish and sprinkle with the remaining Parmesan and the chives.

IN THE AGA
At step 3, roast on the floor of the roasting oven for 20–30 minutes.


MAKING A RISOTTO

  1. Heat the oil in a deep pan over a high heat, add the rice, and stir to coat. Add the mushrooms
  2. Add the hot stock a ladleful at a time. Stir continuously and only add more when it’s been absorbed.
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