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- Preheat the oven to 180°C. Peel and slice the sweet potato and bell bell pepper. Put them in a baking dish along with the tapas tomatoes. Marinate them in olive oil, dried basil, dried oregano, paprika and salt and pepper. Finally, add 1 tsp of honey. Roast the vegetables for 25 to 30 min in the oven.
- Meanwhile, finely chop the garlic and onion. Sauté these along with the risotto rice in a dash of olive oil. When the onion is glazy you may start the risotto gently with the vegetable stock. Keep doing this until the risotto is al dente.
- When the vegetables are done, blend half with a hand blender until smooth along with the fresh basil until smooth. Stir the vegetable mixture under the risotto first and then the other half of the vegetables. You can also choose to save some for finishing.
- Stir the Parmesan cheese under the risotto until smooth. Divide the risotto between plates and top with some more of the roasted vegetables and some fresh basil.
Enjoy!
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Ingredients
for
4
persons
person
the risotto
300g risotto rice
1l vegetable broth (+ extra if necessary)
1 large sweet potato
1 red bell pepper
1 yellow bell pepper
250g tapas tomatoes
1 onion
2 cloves of garlic
80g Parmesan cheese
1tl dried basil
1tl dried oregano
1tl paprika
1tl honey
Fresh basil
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- Preheat the oven to 180°C. Peel and slice the sweet potato and bell bell pepper. Put them in a baking dish along with the tapas tomatoes. Marinate them in olive oil, dried basil, dried oregano, paprika and salt and pepper. Finally, add 1 tsp of honey. Roast the vegetables for 25 to 30 min in the oven.
- Meanwhile, finely chop the garlic and onion. Sauté these along with the risotto rice in a dash of olive oil. When the onion is glazy you may start the risotto gently with the vegetable stock. Keep doing this until the risotto is al dente.
- When the vegetables are done, blend half with a hand blender until smooth along with the fresh basil until smooth. Stir the vegetable mixture under the risotto first and then the other half of the vegetables. You can also choose to save some for finishing.
- Stir the Parmesan cheese under the risotto until smooth. Divide the risotto between plates and top with some more of the roasted vegetables and some fresh basil.
Enjoy!
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- Preheat the oven to 180°C. Peel and slice the sweet potato and bell bell pepper. Put them in a baking dish along with the tapas tomatoes. Marinate them in olive oil, dried basil, dried oregano, paprika and salt and pepper. Finally, add 1 tsp of honey. Roast the vegetables for 25 to 30 min in the oven.
- Meanwhile, finely chop the garlic and onion. Sauté these along with the risotto rice in a dash of olive oil. When the onion is glazy you may start the risotto gently with the vegetable stock. Keep doing this until the risotto is al dente.
- When the vegetables are done, blend half with a hand blender until smooth along with the fresh basil until smooth. Stir the vegetable mixture under the risotto first and then the other half of the vegetables. You can also choose to save some for finishing.
- Stir the Parmesan cheese under the risotto until smooth. Divide the risotto between plates and top with some more of the roasted vegetables and some fresh basil.
Enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.