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Roasted Vegetables Risotto

Servings: 4

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 60 mins

Ingredients:

  • 1.5 cups Arborio rice
  • 3 cups Mixed vegetables (zucchini, bell peppers, cherry tomatoes)
  • 3 tablespoons Olive oil
  • 0.5 cup White wine
  • 4 cups Vegetable broth
  • 0.5 cup Parmesan cheese
  • 2 pcs Garlic cloves
  • To taste Salt and pepper
  • Fresh basil for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C) and toss the mixed vegetables in 1 tablespoon of olive oil and spread out in a single layer on a baking sheet. Roast for 15-20 minutes.
  2. In a large pot, sauté garlic in 2 tablespoons of olive oil until it's golden brown.
  3. Add the Arborio rice to the pot and stir for one minute until it’s coated with oil.
  4. Add the white wine to the pot and stir until it's evaporated.
  5. Start adding the vegetable broth to the pot, one 0.5 cup at a time, stirring and waiting until the broth has been absorbed before adding the next 0.5 cup.
  6. Continue this process until the rice is al dente and creamy.
  7. Mix in the roasted vegetables and parmesan cheese, and season with salt and pepper.
  8. Serve the risotto warm and garnish with fresh basil.