I wanted to make use of the pesto I made on the weekend so I found a risotto recipe in Risotto ’round the world by Tamara Milstein called Risotto of Roasted Vegetables with Pesto. I have had this book for a while and have cooked quite a few of the mix of traditional and more adventurous recipes the book contains. The blurb says Tamara Milstein is one of Australia’s up and coming cooking teachers. So to see what she was up to now I googled her and came up with a Tamara Milstein who has recently been convicted for insider trading. The mind boggles!
Anyway, as I have said before, risotto is a good thing to come home and cook after a day at work. This was a relatively simple recipe that involved pre roasting a cut up red capsicum, yellow capsicum, red onion, eggplant and bunch of asparagus in a hot oven for half an hour.
After that it is pretty standard. Fry some chopped garlic and spring onion in olive oil, add rice then white wine and start adding stock. When almost cooked, add the roasted vegetables, some grated parmesan and sour cream. Season to taste. Serve topped with pesto. House verdict was a big thumbs up.