VEGAN PERI PERI RISOTTO
Jul 14, 21 | News | 0 Comments
๐ ๐๐ฆ๐ณ๐ช ๐๐ฆ๐ณ๐ช ๐ต๐ธ๐ช๐ด๐ต ๐ฐ๐ฏ ๐ข ๐ท๐ฆ๐จ๐จ๐ช๐ฆ ๐ณ๐ช๐ด๐ฐ๐ต๐ต๐ฐ. ๐๐ตโ๐ด ๐ค๐ณ๐ฆ๐ข๐ฎ๐บ, ๐ค๐ฐ๐ฎ๐ง๐ฐ๐ณ๐ต๐ช๐ฏ๐จ ๐ข๐ฏ๐ฅ ๐ด๐ถ๐ฑ๐ฆ๐ณ ๐ด๐ข๐ต๐ช๐ด๐ง๐บ๐ช๐ฏ๐จ.โฃ
โฃ
๐๐๐ซ๐ฏ๐๐ฌ ๐ โฃ
๐
๐จ๐ซ ๐ญ๐ก๐ ๐ซ๐ข๐ฌ๐จ๐ญ๐ญ๐จโฃ
* 1 tbsp olive oilโฃ
* 1 large red onion, dicedโฃ
* 1 tsp garlic โฃ
* 225g risotto riceโฃ
* 1 tbsp balsamic vinegarโฃ
* 100ml passataโฃ
* 250ml vegetable stockโฃ
* 3 tbsp Low-Cal Peri Peri Sauceโฃ
* salt and pepper, to tasteโฃ
๐
๐จ๐ซ ๐ญ๐ก๐ ๐ฏ๐๐ ๐ ๐ข๐๐ฌ โฃ
* 1 tbsp olive oilโฃ
* 300g cherry tomatoesโฃ
* 2 red peppersโฃ
* 1 large courgetteโฃ
โฃ
๐๐จ ๐ซ๐จ๐๐ฌ๐ญ ๐ญ๐ก๐ ๐ฏ๐๐ ๐๐ญ๐๐๐ฅ๐๐ฌโฃ
1. Preheat the oven to 180C and add the olive oil to a roasting tin.โฃ
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.โฃ
๐๐จ ๐ฆ๐๐ค๐ ๐ญ๐ก๐ ๐ซ๐ข๐ฌ๐จ๐ญ๐ญ๐จโฃ
1. Meanwhile, add olive oil to a large frying pan, on a low-medium heat.โฃ
2. Sautรฉ the onion for a few minutes before adding the garlic and cooking for another minute.โฃ
3. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.โฃ
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.โฃ
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.โฃ
6. Remove from the heat, add salt and pepper, right away and enjoy!โฃ
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