- 225g risotto rice
- 150g plum tomatoes
- 150g chestnut mushroom
- 1 aubergine
- 1 red pepper
- 1 red onion
- 6 tbsp extra virgin olive oil
- 70g sundried tomatoes, thinly chopped
- 1 tbsp sundried tomato pesto
- 1 tbsp tomato purée
- 125ml [yellow tail] Shiraz
- 950ml vegetable stock
- 2 cloves garlic
- Fresh basil
- Fresh thyme
- Salt & pepper (to taste)
Thinly slice your mushroom, aubergine & red pepper. Place in a roasting tray and pour in your plum tomatoes. Add 2 tbsp of olive oil with seasoning and cook for 45 mins on 180•C.
After 15 minutes, in a non stick frying pan, thinly chop you onions and fry in the remaining extra virgin olive oil until soft.
Add your garlic and continue to stir for 1 minute. Add your red pesto, tomato purée, sun-dried tomatoes and fresh thyme and continue to fry until fragrant.
Add your risotto rice and fry until the mix is completely coated. Add your wine and simmer until all the wine is evaporated into the rice.
Add a ladle of your veg stock to the mix and stir until stock has evaporated, continue this process for 15-20 minutes until all the stock is gone.
Add your roasted vegetables, season with extra salt and pepper and serve with fresh basil!