ROASTED VEGETABLE
Roasted Vegetable Rocket Risotto with Goats Cheese and Pine Nuts
Ingredients
- 1 x 140g packet of Ainsley Harriott Roasted Vegetable Risotto
- 1 x 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.
balsamic vinegar.
Serve.
