PERI PERI AUTUMN VEGGIE RISOTTO

- METHOD -

Place the baby carrots, beetroot, zucchini and butternut in a roasting dish with a healthy drizzle of olive oil and roast the veggies at 200ºC for 20-30 minutes, or until cooked.

In the meantime, place a pot over medium heat and melt the butter before adding the garlic, onion and Cape Herb & Spice Peri Peri Chilli Seasoning. Sauté for about 5 minutes, then add the rice and continue to sauté for a further 5 minutes. Splash in the wine and allow to simmer, stirring every now and then. Pour in 1 cup of stock at a time, stirring continuously after each addition – ensuring that the rice soaks up all the liquid before adding the next cup of stock. Keep stirring until cooked through and creamy in consistency.

Reduce the heat and stir in part of the parmesan cheese. Serve the risotto in bowls topped with the warm roasted veggies, parmesan shavings and salt and pepper to taste.

*Keep an eye out for our Peri Peri Autumn Veg Risotto video on YouTube: https://youtu.be/DJyYgF7pHAQ 

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger http://baking-ginger.com/