Oven-Baked Vegetable Risotto

Nutrition per serving

Calories594 kcal
Protein13.8 g
Carbs102.4 g
Fats14.7 g
Saturated Fat2.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Sugars7.1 g
Fiber4 g
Sodium1,539 mg

Ingredients

Garlic
Onion
Yellow Bell Pepper (capsicum)
mushrooms, portabella
Tomatoes, Vine Ripened (on the Vine)
Dried Thyme
Chives
Vegetable Stock Cube
Arborio or Carnaroli (short-grain rice)
Olive Oil
Lemon
Preparations
1. Preheat the oven to 200 C (390 F)

2. Peel/finely chop the onion/garlic.

3. Remove the core/chop the pepper into ½ cm squares.

4. Coarsely chop the mushrooms into 2cm pieces.

5. Slice the tomato in half and chop each half into eights.

6. Grate ½ a tsp of the lemon zest.

7. Chop the chives.

Cooking Instructions
1. In a non-stick saucepan, heat a tbsp of olive oil over medium-high heat. Add the onion, garlic and fry for a few minutes before adding the pepper, mushrooms with a pinch of salt (optional) and pepper and continue to fry for a few more minutes.

2. Meanwhile, in a pot, bring 325ml of water to boil. Add the stock pot and stir until the stock dissolves.

3. Add the tomatoes, rice, lemon zest, ½ a tbsp of lemon juice, ¾ tsp of thyme and the stock to the pan with the onion, garlic and stir everything together. Turn the heat up and bring the mixture to a bubble, then transfer the mixture to an ovenproof dish. Place a lid on the dish and finish cooking on the middle shelf of the oven for 10 minutes.

4. Serve the risotto in a bowl with the chives sprinkled over the top.