Roast Vegetable Risotto

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An easy recipe that is brilliant for entertaining large numbers and will impress any dinner party guest.

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Serves 12


  • 2 red onions, chopped
  • 2 cloves of garlic, finely chopped
  • 1 aubergine, chopped
  • 100g frozen peas
  • 100g frozen sweetcorn
  • 4 tomatoes, chopped
  • 750ml white wine
  • 1.5ltr water
  • 500g risotto rice
  • 40g parmesan cheese, grated
  • 2tsp cayenne pepper
  • 2tbsp paprika
  • 1 chilli pepper


Fry off one of the onions, the garlic and chilli pepper in the bottom of the buffet pan on the Boiling Plate. Add the white wine, water and seasoning and bring to the boil. Add the rice, peas and sweetcorn and then place on the floor of the Simmering Oven for 40 minutes.

Place the remaining onion, aubergine and tomatoes on a baking tray lines with Bake-O-Glide and bake on the second set of runners in the Roasting Oven for 30 minutes or until the vegetables are cooked through.

Once they are cooked, stir the vegetables and parmesan cheese into the rice and season to taste.

Conventional Cooking: Roast the vegetables at 200C, fan oven 180C, Gas Mark 6 for about 30 minutes or until thoroughly cooked. Simmer the rice and liquid mixture at 150C, fan oven 130C, Gas Mark 2. Once the liquid has reduced, stir in the vegetables and parmesan cheese and season to taste.


By Alexandra Dibble

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