Combine courgettes, peppers, passata and cheese to make this simple risotto. It’s gluten-free, vegetarian, and makes an easy meal for four
Prep:5 mins
Serves 4
1 yellow pepper, cut into 1½cm-wide strips1 red pepper, cut into 1½cm-wide strips2 courgettes, cut into 1cm-thick discs5 tbsp garlic-infused oil300ml passata900ml gluten-free vegetable stock1½ tbsp white wine vinegar240g dried risotto rice70g extra mature cheddar, gratedsmall handful of freshly chopped chives
STEP 1Heat the oven to 220C/200C fan/gas 7. Tip the peppers and courgettes onto two large baking trays and drizzle with 3 tbsp of the oil. Roast in the oven for 25 mins until the peppers have darkened at the edges.STEP 2Meanwhile, put a large pan over a medium heat. Drizzle in the oil and pour in the passata, stock and white wine vinegar. Bring to the boil, then turn down to a simmer. Add the risotto rice and simmer for around 15 mins, stirring occasionally, until the sauce has reduced and the rice is cooked.STEP 3Gently stir in the cheese and roasted vegetables. Sprinkle over the chives to serve. If freezing, defrost in the fridge and reheat in the microwave.
