- First, preheat the oven to 180°C. then add the chopped peppers to a baking tray with a drizzle of the oil, a pinch of salt & pepper and roast in the oven for 20 minutes.
- Then, start making the risotto by adding the onion and celery to a large pan with 2 table spoons of the olive oil. Sauté for 5-8 minutes until the onion starts to caramelise.
- Add in the garlic cloves and cook for another minute then add in the rice and stir for a further two minutes.
- Add enough veggie stock to cover the rice. Simmer, stirring often and allowing the stock to be absorbed before adding some more.
- After 15 minutes add in the roasted peppers and cook for another 5 minutes. When the rice is soft remove from the heat and add in the nutritional yeast.
- Leave to stand for 5 minutes, add a generous crack of black pepper and if using, sprinkle with the oregano leaves and chili flakes.
Duration It takes 10 mins to prepare and 25 mins to cook
Ingredients (Organic) For a serving of 2 people.
175g arborio risotto rice
1 litre veggie stock
3 table spoons of olive oil
3 table spoons of nutritional yeast
1 white onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
3 sweet peppers, deseeded and sliced
Salt & pepper to taste
Optional to sprinkle on top:
A handful of fresh oregano leaves
A sprinkle of chilli flakes
