Roasted pepper risotto
- Prep: 10m
- Cook: 25m
- Serves: 2
This risotto is creamy, decadent and perfect for a quick dinner after a long day. Nutritional yeast is added here to add a cheesy flavour without using any dairy.
Method
- Preheat the oven to 180°C. Add the chopped peppers to a baking tray with a drizzle of the oil, a pinch of salt & pepper and roast in the oven for 20 minutes.
- In the meantime, make a start on the risotto. Add the onion and celery to a large pan with 2 tbsp of the olive oil. Sauté for 5-8 minutes until the onion starts to caramelise.
- Add in the garlic cloves and cook for another minute. Add in the rice and stir for 2 minutes.
- Add enough veggie stock to cover the rice. Simmer, stirring often and allowing the stock to be absorbed before adding some more.
- After 15 minutes add in the roasted peppers and cook for another 5 minutes. When the rice is soft remove from the heat and add in the nutritional yeast.
- Leave to stand for 5 minutes, add a generous crack of black pepper and if using, sprinkle with the oregano leaves and chili flakes.
Ingredients
All to be sourced organic where possible
- 1 white onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 3 sweet peppers, deseeded and sliced
- 175g arborio risotto rice
- 1 litre veggie stock
- 3 tbsp olive oil
- 3 tbsp nutritional yeast
- Salt & pepper to taste
- Optional to sprinkle on top:
- A handful of fresh oregano leaves
- A sprinkle of chilli flakes
