Ingredients 1-4 garlic cloves (based on taste)
1 small spanish onion
1 tbs of butter or oil
1 tsb fresh rosemary
300 ml vegetable stock
250 ml white wine
290 gm jar of mixed chargrilled vegetables (drained)
1 tin diced tomatoes
1 cup arborio rice
Handful of rocket (or spinach)
50 grams parmesan
Preheat the oven to 180C. Place the diced garlic and oil in a large baking dish and place in the oven for two minutes.
Remove, add the onion and coat in the oil, return to the oven for 5 minutes to soften.
Remove, next add the rice, rosemary, made stock, diced tomatoes and wine. Return to the oven to cook for 30 minutes. Stir once or twice during this time.
Remove, stir in the chopped chargrilled vegetables and return to the oven for a final 5 minutes, or until the liquid is absorbed.
Stir through the rocket and top with parmesan cheese.