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Risotto with sweet potato, bell bell pepper and Sweetest Queen tomatoes

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
250g Sweetest Queen tomatoes
1 onion
2 cloves of garlic
80g Parmesan cheese
1tl dried basil
1tl dried oregano
1tl paprika
1tl honey
Fresh basil

Roadmap

- 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 cherry 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!

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

250g Sweetest Queen tomatoes

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

1tl dried basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

1tl dried oregano

Coöperatie Hoogstraten - Vector logo Hoogstraten

1tl paprika

Coöperatie Hoogstraten - Vector logo Hoogstraten

1tl honey

Coöperatie Hoogstraten - Vector logo Hoogstraten

Fresh basil

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

- 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 cherry 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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Watch the video

- 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 cherry 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!

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
250g Sweetest Queen tomatoes
1 onion
2 cloves of garlic
80g Parmesan cheese
1tl dried basil
1tl dried oregano
1tl paprika
1tl honey
Fresh basil

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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