Roasted Vegetable Risotto Recipe

Name: A P Suggins Bar & Grills Roasted Vegetable Risotto Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups Vegetable broth; 1 cup Sun-dried tomatoes, chopped; 1 cup Parmesan cheese, grated; 1 medium Eggplant, diced; 1 medium Red onion, sliced; 1 medium Bell pepper, diced; 2 tbs Olive oil; 1 tsp Salt; to taste Black pepper; 2 cloves Garlic, minced; 1 tbs Fresh basil, chopped

Inspired by A P Suggins Bar & Grill

Time1h

Serves4

Northern Italian Arborio rice, creamy sun dried tomato & parmesan cheese topped with roasted eggplant, red onion & bell pepper.

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Ingredients

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Main Ingredients

1 cup Arborio rice

4 cups Vegetable broth

1 cup Sun-dried tomatoes, chopped

1 cup Parmesan cheese, grated

Roasted Vegetables

1 medium Eggplant, diced

1 medium Red onion, sliced

1 medium Bell pepper, diced

2 tbs olive oil

1 tsp Celtic sea salt

to taste black pepper

Seasoning

2 cloves Garlic, minced

1 tbs Fresh basil, chopped

Method

Roasting the Vegetables

Prepare the Oven

Preheat your oven to 400°F (200°C).

Toss the Vegetables

In a large bowl, combine the diced eggplant, sliced red onion, and diced bell pepper. Drizzle with olive oil, and season with salt and black pepper. Toss until the vegetables are well coated.

Roast the Vegetables

Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Cooking the Risotto

Heat the Broth

In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat.

Sauté the Garlic

In a large skillet, add a splash of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Cook the Rice

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Pour in a ladle of warm vegetable broth and stir until the liquid is absorbed.

Add Broth Gradually

Continue adding the broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Incorporate Sun-Dried Tomatoes and Cheese

Once the rice is cooked, stir in the chopped sun-dried tomatoes and grated Parmesan cheese. Mix until creamy and well combined.

Add Fresh Basil

Stir in the chopped fresh basil just before serving.

Serving

Plate the Risotto

Serve the creamy risotto in bowls, topped with the roasted vegetables. Garnish with additional Parmesan cheese and fresh basil if desired.