Roasted Vegetable Risotto

Prep Time
15 Minutes
Cook Time
20 Minutes
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 veggie risotto for all to enjoy.
  • 225 gram (8 ounce) courgettes, roughly chopped

  • 100 gram (4 ounce) red onions, roughly chopped

  • 100 gram (4 ounce) red peppers, roughly chopped

  • 100 gram (4 ounce) yellow peppers, roughly chopped

  • 100 gram (4 ounce) aubergines, roughly chopped

  • 2 tablespoons olive oil

  • 1 packet Mediterranean Roasted Vegetables

  • 25 gram (1 ounce) butter

  • 350 gram (12 ounce) risotto rice

  • 150 millilitre (1/4 pint) dry white wine

  • 1200 millilitre hot vegetable stock

  • Schwartz Sea Salt & Black Pepper to season

Key Products
Schwartz product packaging

Product Information

£ 1.08/unit,30g


  • 1 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.
  • 2 Transfer the vegetables to a large flat roasting tin and cook for 20 minutes.
  • 3 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.
  • 4 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.