Spring Tomato & Roast Veg Risotto

Name: Spring Tomato & Roast Veg Risotto
Yield: 4 servings
Ingredients: 1 Aubergine; 1 Courgette; 1 Red pepper; 1 tbsp Olive oil; 250 g Arborio rice; 2 tbsp Olive oil; 1 Onion; 4 cloves Garlic; 3 tbsp @Stoneleighwine Sauvignon Blanc; 1 litre Veg stock - more if needed; 1 350g jar Passata; 3 tbsp Nutritional yeast; 1 Lemon zest; 2 tbsp Fresh thyme; 2 tbsp Coconut/greek style yogurt; 1 tsp Sea salt; 1 tsp Black pepper; Extra virgin olive oil; Roast veg; Herbs

A delicious recipe for you and I'm very excited to be collaborating with @stoneleighwine premium wine for some recipe and wine pairing inspiration.

Ingredients

Method

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Step 1

Add the oil to a large pan on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft.

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For the roast veg

Aubergine, chopped

Courgette, chopped

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Spring Tomato & Roast Veg Risotto

A delicious recipe for you and I'm very excited to be collaborating with @stoneleighwine premium wine for some recipe and wine pairing inspiration.

Ingredients

Method

Turn cooking mode on

Step 1

Add the oil to a large pan on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

For the roast veg

Aubergine, chopped

Courgette, chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits