Roasted vegetable cheese & cheat's tomato risotto

• yellow pepper↗1

  cut into 1½cm-wide strips

• red pepper↗1

  cut into 1½cm-wide strips

• courgettes↗2

  cut into 1cm-thick discs

• garlic-infused oil5 tbsp
• passata↗300ml ml
• gluten-free vegetable stock↗900ml ml
• white wine vinegar↗1½ tbsp
• dry risotto rice↗240g g
• extra mature cheddar↗70g g

  grated

• freshly chopped chivessmall handful of

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Tip the peppers and courgettes onto two large baking trays and drizzle with 3 tbsp of the oil. Roast in the oven for 25 mins until the peppers have darkened at the edges.

2. 2

   Meanwhile, put a large pan over a medium heat. Drizzle in the oil and pour in the passata, stock and white wine vinegar. Bring to the boil, then turn down to a simmer. Add the risotto rice and simmer for around 15 mins, stirring occasionally, until the sauce has reduced and the rice is cooked.

3. 3

   Gently stir in the cheese and roasted vegetables. Sprinkle over the chives to serve. If freezing, defrost in the fridge and reheat in the microwave.