Vegetable risotto recipe. Add risottos to your repertoire – they’re a tasty way to use up whatever you have in the fridge or freezer. This one is beautifully creamy and balanced with roasted vegetables.
* 10 mins prep
* 30 mins cook
* 4 servings
12 Ingredients
- 400g gold sweet potato, peeled, cut into 2cm pieces
- 2 tbsp olive oil
- 1 large zucchini, cut into 2cm pieces
- 4...
