Roasted Vegetable Risotto

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup Arborio rice
• •4 cups vegetable broth
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 cup diced zucchini
• •1 cup bell peppers, diced
• •1 cup cherry tomatoes, halved
• •1 cup butternut squash, diced
• •1/2 cup frozen peas
• •1/2 cup grated Parmesan cheese (optional for vegetarian)
• •3 tbsp olive oil
• •Salt to taste
• •Black pepper to taste
• •1 tbsp fresh basil, chopped (for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, toss the zucchini, bell peppers, cherry tomatoes, and butternut squash with 2 tablespoons of olive oil, salt, and black pepper.

3. 3

   Spread the vegetables on a baking sheet and roast for about 25 minutes, or until they are tender and slightly caramelized.

4. 4

   While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

5. 5

   Stir in the minced garlic and Arborio rice. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

6. 6

   Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.

7. 7

   Once the risotto is cooked, stir in the roasted vegetables and frozen peas. Mix well and cook for an additional 3-5 minutes, until the peas are heated through.

8. 8

   Remove from heat and stir in the Parmesan cheese, if using. Adjust seasoning with additional salt and pepper as needed before serving. Garnish with fresh basil.