Roasted Vegetables

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3 stars Serves 2

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Ingredients

  • 1 × 140g packet of Ainsley Harriott Roasted Vegetable Risotto
  • 1 × 100g round of Somerset goats cheese
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon of pine nuts
  • 50g rocket salad leaves
  • Balsamic vinegar

Method

  • Preheat grill.

  • Prepare Ainsley Harriott Roasted Vegetable Risotto according to the instructions on the carton.

  • Meanwhile, cut goats cheese in half, drizzle over a little olive oil, season and pop under grill for 3-4 minutes until golden and starting to melt.

  • Toast pine nuts in a dry frying pan until golden brown.

  • Plate up the risotto and place the rocket on top followed by the cheese, a few toasted pine nuts and a splash of balsamic vinegar.

  • Serve.

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