Roasted Vegetable Risotto

One thing I love about cooking is the possibility for greatness every time you take out a pot, choose an entree, or open the spice cabinet. It’s all about being flexible and working with what you have on hand that makes cooking fun!

For this #meatlessmonday, I created a soothing comfort dish that would help my sore throat (kids are great!). This Roasted Vegetable Risotto did just that!

Roasted Vegetable Risotto

You’ll need:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1-2 cups mixed vegetables, washed and cut (broccoli, cauliflower, carrots & onions)
  • 5 cups chicken broth
  • 3/4 cup white cooking wine
  • 1 tablespoon minced garlic
  • 1 1/2 cups Arborio rice
  • 1/4 cup grated Pecorino Romano cheese
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 350° F.
  2. Toss the mixed vegetables on a lined (parchment or foil) baking sheet with a drizzle of olive oil and a pinch of salt and pepper.
  3. Bake vegetables for 30 minutes.
  4. In a saucepan, simmer the broth over medium heat.
  5. Heat the butter and olive oil in a (separate) large pot over medium heat.
  6. Add the garlic and sautée for 1 minute to soften. Do not brown the garlic!
  7. Add the rice and stir for 1 minute to coat all grains.
  8. Add the cooking wine and stir until completely absorbed.
  9. Start adding the broth to the rice, 1/2 cup at a time. Add another 1/2 cup when the broth is just about absorbed. [Stir frequently so the rice doesn’t stick to the bottom.]
  10. Continue adding broth until about 1/4 cup is left. Once most of the liquid is absorbed, add the remaining broth, stirring frequently.
  11. Add the roasted vegetables, Pecorino Romano and salt and pepper, to taste. Stir to combine.
  12. Top with some grated cheese and enjoy! [I added some dried parsley for garnish.]

This recipe is an adaptation from Emily’s Kitchen – Amber, Emily & Katy’s Cooking Adventures – thanks!

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