Roast Vegetable Risotto
- 2 red onions, chopped
- 2 cloves of garlic, finely chopped
- 1 chilli pepper, sliced and de-seeded
- 2 tbsp olive oil
- 750ml (1 bottle) white wine
- 1.5L (2¾ pint) water
- 2 tsp cayenne pepper
- 2 tbsp paprika
- 500g (1Ib 2oz) risotto rice
- 100g (3½ oz) frozen peas
- 100g (3½ oz) frozen sweetcorn
- 1 aubergine, chopped
- 4 tomatoes, chopped
- 40g (1½oz) Parmesan cheese, grated
Fry off one of the onions, the garlic and chilli pepper in olive oil in the bottom of the AGA Buffet Pan on the boiling plate. Add the white wine, water and seasoning. Bring to the boil. Add the rice, peas and sweetcorn.
2, 3 and 4 oven AGA: Place on the floor of the simmering oven for 40 minutes.
Place the other onion, aubergine and tomatoes, on a baking tray lined with Bake-o-Glide and roast on the second set of runners in the roasting oven for 30 minutes or until vegetables are cooked through. Once cooked, add the vegetables and parmesan cheese into the rice and season to taste.
Conventional cooking: Roast the vegetables at 200°C, fan oven 180°C, gas mark 6 for about 30 minutes or until thoroughly cooked, then simmer the rice and liquid mixture at 150°C, fan oven 130°C, gas mark 2. Once the liquid has reduced stir in the vegetables and parmesan cheese and season to taste.