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!
- 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
- Preheat oven to 350° F.
- 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.
- Bake vegetables for 30 minutes.
- In a saucepan, simmer the broth over medium heat.
- Heat the butter and olive oil in a (separate) large pot over medium heat.
- Add the garlic and sautée for 1 minute to soften. Do not brown the garlic!
- Add the rice and stir for 1 minute to coat all grains.
- Add the cooking wine and stir until completely absorbed.
- 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.]
- Continue adding broth until about 1/4 cup is left. Once most of the liquid is absorbed, add the remaining broth, stirring frequently.
- Add the roasted vegetables, Pecorino Romano and salt and pepper, to taste. Stir to combine.
- 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!