Roasted Vegetable Risotto

Try this delicious Roasted Vegetable Risotto! This dish combines the creamy richness of risotto with the smoky, savory flavor of roasted vegetables, making it a delightful and comforting meal.

Serves 4

Ingredients

For the Roasted Vegetables:

• 2 cups diced mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried Italian seasoning (or a blend of dried oregano, thyme, and basil). You could also use fresh thyme, oregano and basil. 

For the Risotto:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (approximately)
• 2 tablespoons olive oil
• 1 small – medium onion, finely chopped
• 1 or 2 sticks of celery, finely chopped – not all recipes need celery and given you are using roasted vegetables these form part of the flavour base.
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper, to taste
• Fresh basil leaves or parsley for garnish (optional)

Preparation

Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced mixed vegetables with olive oil, salt, pepper, and dried Italian seasoning. Toss them until well-coated.
3. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast the vegetables in the preheated oven for about 20-25 minutes or until they become tender and develop a slight char. You can stir them once or twice during the roasting process for even cooking.
5. Once roasted, remove the vegetables from the oven and set them aside.

Prepare the Risotto

1. In a large, deep skillet or a wide, heavy-bottomed saucepan, heat the olive oil over medium-high heat.
2. Add the finely chopped onion and celery and sauté for about 3-4 minutes until it becomes soft and translucent.
3. Stir in the minced garlic and cook for an additional minute until it becomes fragrant.
4. Add the Arborio rice to the sautéed onions and garlic. Stir and cook for 2-3 minutes to lightly toast the rice.
5. If using white wine, pour it into the pan and stir. Allow it to cook for a minute or so until most of the wine is absorbed or evaporated.
6. Begin adding the vegetable broth, one ladle at a time. Stir continuously and allow the liquid to be absorbed by the rice before adding more.
7. After a couple of ladles of broth, reintroduce the roasted vegetables to the pan. Keep adding the vegetable broth gradually and stirring as the rice absorbs it. Continue this process for about 18-20 minutes or until the rice is cooked al dente. The risotto should have a creamy consistency.
8. Once the risotto is creamy and the rice is al dente, stir in the grated Parmesan cheese. This will give the risotto a rich, creamy texture and add a delightful flavor.
9. Season the risotto with salt and black pepper to taste. Stir in the butter to make the risotto even creamier.
10. Remove the risotto from the heat and let it rest for a minute. It should have a creamy and slightly runny consistency. If it’s too thick, you can adjust the consistency by adding a little more broth or hot water.
11. Serve the risotto in individual plates, garnished with fresh basil leaves or parsley if desired.