SW recipe: Extra Cheesy Roast Pepper Risotto

Ingredients

  • 2 onions, diced
  • 2 garlic cloves, crushed
  • 3 red or orange peppers
  • 350g arborio rice
  • 1½ litres hot vegetable stock
  • 160g light cheese spread
  • Salt and pepper
  • Vine tomatoes
  • 60g grated vegetarian Parmesan style cheese
  • Low calorie cooking spray

Method:

Heat the oven to 230°C (Gas Mark 8 / 450°F). Place the whole red peppers and tomatoes on a baking tray, and roast for around 20 minutes, until the skins are charred. Remove from the oven, and transfer to a plate. Cover with cling film – the steam that is trapped inside will make the skins easy to remove. Set aside for now.

While the peppers are roasting, prepare your onions and garlic. In a large wok or risotto pan with cooking spray. Add the onion, garlic,  salt  and cook over a medium-low heat for 5-10 minutes, until the onions are soft and just beginning to caramelise. Stir regularly.

Add the rice, and stir over a medium-low heat, begin to add the stock 100-150ml at a time, only adding more when the previous amount has been mostly absorbed by the rice. Stir regularly, and keep adding more stock until the rice is cooked, around 30 minutes.

While the rice is cooking, return to your roasted peppers. Peel off the skins, and cut into several pieces, being careful to remove the stalk and seeds from inside, and cut them into big chunks.

When the rice is cooked, add the light cheese cheese, peppers chunks and plenty of black pepper. Mix well. Serve topped with the parmesan cheese and roasted tomatoes.

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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