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Risotto with Sweet Potato, Bell Pepper, and Tomato Sauce

Recipe for

4

person

persons

45
minutes
the risotto
300g risotto rice
1l vegetable broth (+ extra if necessary)
1 large sweet potato
1 red bell pepper
1 yellow bell pepper
1 Easy Tomato Sauce Box (1 kg San Marzano tomatoes + spice mix)
1 onion
2 cloves of garlic
80g Parmesan cheese
10 g fresh basil
olive oil
salt and pepper (to taste)

Roadmap

  1. Preheat the oven to 180 °C.
  2. Peel the sweet potato and cut it into pieces along with the red and yellow bell peppers. Arrange the vegetables in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast the vegetables in the oven for 25 to 30 minutes until they are tender and lightly caramelized.
  3. Meanwhile, prepare the Easy Tomato Sauce Box according to the instructions on the package. Let the tomato sauce simmer gently until it thickens nicely.
  4. Finely chop the onion and garlic. Heat a splash of olive oil in a large pan and sauté the onion and garlic until translucent. Add the risotto rice and cook briefly until the grains become translucent.
  5. Gradually add the warm vegetable broth to the risotto. Stir frequently and add more broth each time the liquid has almost been absorbed. Continue doing this until the risotto is cooked through and creamy.
  6. When the vegetables are cooked, stir about half of the roasted sweet potato and bell pepper into the risotto.
  7. Next, add the tomato sauce to the risotto and stir well. If necessary, add a little more tomato sauce until the risotto has a nice, creamy consistency.
  8. Stir the Parmesan cheese into the risotto and season with salt and pepper as needed.
  9. Divide the risotto among the plates. Top with the remaining roasted vegetables and a few fresh basil leaves.

Enjoy!

Ingredients

for

4

persons

person

the risotto

Coöperatie Hoogstraten - Vector logo Hoogstraten

300g risotto rice

Coöperatie Hoogstraten - Vector logo Hoogstraten

1l vegetable broth (+ extra if necessary)

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 large sweet potato

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 red bell pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 yellow bell pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 Easy Tomato Sauce Box (1 kg San Marzano tomatoes + spice mix)

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 onion

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 cloves of garlic

Coöperatie Hoogstraten - Vector logo Hoogstraten

80g Parmesan cheese

Coöperatie Hoogstraten - Vector logo Hoogstraten

10 g fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

salt and pepper (to taste)

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

45

minus

  1. Preheat the oven to 180 °C.
  2. Peel the sweet potato and cut it into pieces along with the red and yellow bell peppers. Arrange the vegetables in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast the vegetables in the oven for 25 to 30 minutes until they are tender and lightly caramelized.
  3. Meanwhile, prepare the Easy Tomato Sauce Box according to the instructions on the package. Let the tomato sauce simmer gently until it thickens nicely.
  4. Finely chop the onion and garlic. Heat a splash of olive oil in a large pan and sauté the onion and garlic until translucent. Add the risotto rice and cook briefly until the grains become translucent.
  5. Gradually add the warm vegetable broth to the risotto. Stir frequently and add more broth each time the liquid has almost been absorbed. Continue doing this until the risotto is cooked through and creamy.
  6. When the vegetables are cooked, stir about half of the roasted sweet potato and bell pepper into the risotto.
  7. Next, add the tomato sauce to the risotto and stir well. If necessary, add a little more tomato sauce until the risotto has a nice, creamy consistency.
  8. Stir the Parmesan cheese into the risotto and season with salt and pepper as needed.
  9. Divide the risotto among the plates. Top with the remaining roasted vegetables and a few fresh basil leaves.

Enjoy!

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Watch the video

  1. Preheat the oven to 180 °C.
  2. Peel the sweet potato and cut it into pieces along with the red and yellow bell peppers. Arrange the vegetables in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast the vegetables in the oven for 25 to 30 minutes until they are tender and lightly caramelized.
  3. Meanwhile, prepare the Easy Tomato Sauce Box according to the instructions on the package. Let the tomato sauce simmer gently until it thickens nicely.
  4. Finely chop the onion and garlic. Heat a splash of olive oil in a large pan and sauté the onion and garlic until translucent. Add the risotto rice and cook briefly until the grains become translucent.
  5. Gradually add the warm vegetable broth to the risotto. Stir frequently and add more broth each time the liquid has almost been absorbed. Continue doing this until the risotto is cooked through and creamy.
  6. When the vegetables are cooked, stir about half of the roasted sweet potato and bell pepper into the risotto.
  7. Next, add the tomato sauce to the risotto and stir well. If necessary, add a little more tomato sauce until the risotto has a nice, creamy consistency.
  8. Stir the Parmesan cheese into the risotto and season with salt and pepper as needed.
  9. Divide the risotto among the plates. Top with the remaining roasted vegetables and a few fresh basil leaves.

Enjoy!

Recipe for

4

person

persons

45
minutes
the risotto
300g risotto rice
1l vegetable broth (+ extra if necessary)
1 large sweet potato
1 red bell pepper
1 yellow bell pepper
1 Easy Tomato Sauce Box (1 kg San Marzano tomatoes + spice mix)
1 onion
2 cloves of garlic
80g Parmesan cheese
10 g fresh basil
olive oil
salt and pepper (to taste)

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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