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