Roasted Vegetable RisottoA delicious creamy risotto made simply special with Heinz Condensed Cream of Pumpkin Soup | Prep Time: | 15 Minute(s) | | Cook Time: | 30 Minute(s) | | Servings: | 4-6+ |
Ingredients
- 200g sweet potato, peeled and chopped into a large dice
- 1 green capsicum, chopped into a large dice
- 1 zucchini, halved and sliced on diagonal
- 2 tbsp olive oil
- 1 onion, diced
- 1 ½ cups arborio rice
- 420g can HEINZ Condensed Cream of Pumpkin Soup
- ¼ cup grated parmesan cheese
- 2 tbsp shredded fresh basil
- lemon, for serving
Directions
- Preheat oven to 200ºC. Bake sweet potato, capsicum and zucchini for 15-20 minutes, or until tender.
- Meanwhile, heat the oil in a large, non-stick saucepan (with a lid). Add the onion and cook for 2 minutes, or until softened.
- Add the arborio rice and toss to coat in oil. Add the HEINZ Soup and 2 cans of water, mix well. Cover and simmer very gently for 25 minutes, stirring often, until the rice is soft to the bite and all the liquid has been absorbed.
- Stir in the roasted vegetables, parmesan cheese and basil. Season with black pepper to taste. Serve immediately with a squeeze of lemon juice and extra fresh basil leaves.
TagsSoupCondensed | soup | creamofpumpkin | risotto | rice | Italian |