Recipe: Risotto with Roasted Vegetables

by Nancy Caivano

Risotto with Roasted Vegetables

Serves 3 as a main course,
6 as a side dish

Ingredients:

Cooking Spray
1 red bell pepper, stems and
seeds removed, cut into 1/2" pieces
1 medium eggplant, peeled and cut into 1/2" pieces
1 zucchini, cut into 1/2" pieces
2 carrots, cut into 1/2" pieces
4 whole garlic cloves
3 plum tomatoes, quartered
6 tbsp olive oil, divided
1 onion, chopped
4 oz white mushrooms, quartered
1/4 tsp crushed red pepper flakes
1 cup Arborio rice
1/4 cup dry white wine
2 cups simmering chicken stock
1 tbsp balsamic vinegar
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or parmesan)
2 tbsp parsley, chopped
2 tbsp basil, julienne
Salt and Pepper

Method:

Preheat oven to 450 degrees F. Spray a large roasting pan well with cooking spray. Combine bell pepper, eggplant, zucchini, carrots, garlic and tomatoes in prepared pan. Drizzle with 4 tbsp olive oil. Toss to coat. Roast until vegetables are tender and lightly browned, stirring occasionally, about 25-30 minutes.

In a large saucepan, heat remaining 2 tbsp olive oil over medium-high heat. Add onion, mushrooms and red pepper flakes. Cook until mushrooms have released their liquid and begin to turn golden brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add roasted vegetables.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and basil. Season with salt and pepper. Serve immediately.