This recipe is a great vegetarian dish that serves 4 people.
Ingredients
- 1 eggplant medium diced
- 2 large onions diced
- 2 capsicum diced
- 3 tomato diced
- 4 garlic cloves peeled
- 2 courgettes
- 2 pinch’s mixed herbs
- 50g pinenuts
- 300g arborio rice
- handful fresh basil
- 50g parmesan cheese
- 100g olive oil
- 500ml vegetable stock
Method
- Take all the vegetables , wash and prepare them into medium sized cubes,
- place on baking tray and cover with olive oil, mixed herbs and seasoning
- bake for 15 minutes on 170 c, take out and leave rest
- follow pesto recipe , and toast pine nuts
- place sauce pan on heat add 20g of oil and saute garlic be careful not to burn
- add rice into pan keep stiring add stock 50 ml at a time until all stock is used, cook rice until soft with a slight crunch inside
- then add pesto and roasted vegetables to rice stir through then serve with fresh basil and roasted pine nuts