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Vegan Peri Peri Risotto

๐˜ˆ ๐˜—๐˜ฆ๐˜ณ๐˜ช ๐˜—๐˜ฆ๐˜ณ๐˜ช ๐˜ต๐˜ธ๐˜ช๐˜ด๐˜ต ๐˜ฐ๐˜ฏ ๐˜ข ๐˜ท๐˜ฆ๐˜จ๐˜จ๐˜ช๐˜ฆ ๐˜ณ๐˜ช๐˜ด๐˜ฐ๐˜ต๐˜ต๐˜ฐ. ๐˜๐˜ตโ€™๐˜ด ๐˜ค๐˜ณ๐˜ฆ๐˜ข๐˜ฎ๐˜บ, ๐˜ค๐˜ฐ๐˜ฎ๐˜ง๐˜ฐ๐˜ณ๐˜ต๐˜ช๐˜ฏ๐˜จ ๐˜ข๐˜ฏ๐˜ฅ ๐˜ด๐˜ถ๐˜ฑ๐˜ฆ๐˜ณ ๐˜ด๐˜ข๐˜ต๐˜ช๐˜ด๐˜ง๐˜บ๐˜ช๐˜ฏ๐˜จ.โฃ
โฃ
๐’๐ž๐ซ๐ฏ๐ž๐ฌ ๐Ÿ’ โฃ
๐…๐จ๐ซ ๐ญ๐ก๐ž ๐ซ๐ข๐ฌ๐จ๐ญ๐ญ๐จโฃ
* 1 tbsp olive oilโฃ
* 1 large red onion, dicedโฃ
* 1 tsp garlic โฃ
* 225g risotto riceโฃ
* 1 tbsp balsamic vinegarโฃ
* 100ml passataโฃ
* 250ml vegetable stockโฃ
* 3 tbsp Low-Cal Peri Peri Sauceโฃ
* salt and pepper, to tasteโฃ
๐…๐จ๐ซ ๐ญ๐ก๐ž ๐ฏ๐ž๐ ๐ ๐ข๐ž๐ฌ โฃ
* 1 tbsp olive oilโฃ
* 300g cherry tomatoesโฃ
* 2 red peppersโฃ
* 1 large courgetteโฃ


โฃ
๐“๐จ ๐ซ๐จ๐š๐ฌ๐ญ ๐ญ๐ก๐ž ๐ฏ๐ž๐ ๐ž๐ญ๐š๐›๐ฅ๐ž๐ฌโฃ
1. Preheat the oven to 180C and add the olive oil to a roasting tin.โฃ
2. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.โฃ
๐“๐จ ๐ฆ๐š๐ค๐ž ๐ญ๐ก๐ž ๐ซ๐ข๐ฌ๐จ๐ญ๐ญ๐จโฃ
1. Meanwhile, add olive oil to a large frying pan, on a low-medium heat.โฃ
2. Sautรฉ the onion for a few minutes before adding the garlic and cooking for another minute.โฃ
3. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.โฃ
4. Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.โฃ
5. After 20 minutes, add your Low-Cal Peri Peri Sauce and the roasted vegetables. Give everything a stir and cook for a further 5 minutes until everything is cooked through and the rice is done.โฃ
6. Remove from the heat, add salt and pepper, right away and enjoy!โฃ

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