RECIPE Roasted Veg Risotto and Parmesan Crisps

Here is a very simple vegetarian supper that will delight and inspire your guests (possibly. Trick - don’t mention how easy it was.)

Parmesan Crisps

Put the grill on at around 220c.
Finely grate around 300g parmesan cheese.
Carefully sprinkle the cheese onto a greased baking sheet into oval shapes. Try to keep as neat as possible and try to get the layer about 1/2cm thick. Too thin and they will burn, too thick and they won’t crisp up.
Place under the grill and grill for a couple of minutes, until the cheese has melted.
Remove and leave to cool completely. Once cooled, carefully use a flat knife to slide off the baking sheet and onto some kitchen roll.
(It is important not to make these at the end when the oven is hot, as they will go too gooey.)


Start your risotto. I follow the instructions on the box (but substitute the butter with Vitalite) and then add more wine and parmesan than they say.
Chunk up 2 courgettes and one butternut squash.
Place on a baking tray and splash with olive oil and season with salt and pepper.
Bake at 200c for around 15-20 minutes or until they are cooked through and soft.
Once the risotto is cooked, add the roasted vegetables and carefully stir through.

Serve with the parmesan crisps!


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