Creamy Tomato & Roasted Veg Risotto

Creamy Tomato & Roasted Veg Risotto

A generous pinch of salt and pepper
2 red peppers
300 g cherry tomatoes
1 large courgette, zucchini
1 tbsp olive oil
1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided

  • First step is Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
  • And then, Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
  • And then, visit for full instruction :

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