Delicious summer vegetables roasted in the oven with a Mediterranean Roasted Vegetables mix to glaze and flavour the vegetables, tossed into a classic risotto base for a quick and easy dinner for all to enjoy.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Place the prepared vegetables in a bowl. Add the oil and packet contents and stir well to coat the vegetables evenly.
Transfer the vegetables to a large flat roasting tin and cook for 20 minutes.
Meanwhile, melt the butter in a large saucepan and add the rice. Stir and fry gently for 1 minute. Add the wine and cook until the liquid has been absorbed.
Then continue to add the stock, stirring constantly and allowing all of the liquid to be absorbed before adding any more. Season well with Salt and Pepper. Remove the cooked vegetables from the oven and fold into the risotto. Serve.