Tomato & Roasted Mediterranean Vegetable Risotto

Total Time: 45 mins
Serves: 4

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
  
• 1 cup Arborio rice
  
• 1/2 cup white wine (optional)
  
• 4 cups vegetable broth, kept warm
  
• 1 cup cherry tomatoes, halved
  
• 1 red bell pepper, chopped
  
• 1 zucchini, sliced
  
• 1 eggplant, diced
  
• 1 tsp dried Italian herbs
  
• Sea salt and freshly ground black pepper
  
• 1/2 cup grated Parmesan cheese
  
• Fresh basil leaves for garnish

INSTRUCTIONS

1. Preheat your oven to 400°F.
2. Toss cherry tomatoes, bell pepper, zucchini, and eggplant with 1 tablespoon of olive oil, Italian herbs, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
4. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
5. Add onion and garlic, sauté for about 3 minutes until softened and fragrant.
6. Stir in Arborio rice and cook for 2 minutes until lightly toasted.
7. Pour in white wine (if using) and cook until absorbed.
8. Gradually add warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more.
9. Continue cooking for about 20 minutes, or until the rice is creamy and tender.
10. Fold roasted vegetables into the risotto, then stir in Parmesan cheese.
11. Season with salt and pepper, garnish with fresh basil, and serve hot.