Provençal Risotto Recipe

Preheat and chop

Preheat oven to 425°F (220°C). Trim ends of zucchini and slice into 1/2-inch half-moons. Core and cut red pepper into 1/2-inch strips. Peel eggplant and cut into 1/2-inch cubes. Halve tomatoes and roughly chop. Peel and thinly slice garlic cloves. Finely mince the shallot. Reserve basil leaves for garnish; roughly chiffonade half.

Toss zucchini, pepper strips and eggplant cubes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed sheet pan. Spread in a single layer and roast 18–22 minutes until tender and lightly caramelized, stirring once at 10 minutes. In the last 6 minutes add the chopped tomatoes to the pan and drizzle optional 1 teaspoon balsamic vinegar; roast until tomatoes soften but hold shape. Set roasted vegetables aside and keep warm.

While vegetables roast, combine heavy cream, grated Parmesan, 1 tablespoon olive oil (for crema), 1 teaspoon lemon juice and chopped parsley in a small saucepan over medium-low heat. Warm gently, stirring until Parmesan melts and mixture is smooth (do not boil). Remove from heat and blitz with an immersion blender or transfer to a blender and puree until silky. Taste and adjust with a pinch of salt and lemon if needed. Keep warm or reheat very gently before serving.

Sweat aromatics and toast rice

In a heavy-bottomed saucepan or wide sauté pan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add minced shallot and sliced garlic; cook 2–3 minutes until softened and translucent but not browned.

Add the arborio rice and stir to coat for 1–2 minutes until the edges become translucent and rice smells toasty.

Deglaze with wine

Pour in the 1 cup dry white wine and cook, stirring, until almost completely absorbed by the rice (about 2–3 minutes).

Add stock gradually

Reduce heat to medium-low. Add 1/2 cup of hot vegetable stock at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next 1/2 cup. Continue this process for about 18–20 minutes, or until the rice is al dente and creamy. You may not need all 4 cups; stop when texture is tender but with a slight bite.

Stir in the remaining 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Fold in half of the roasted vegetables (reserve the rest for garnish). Keep risotto at a loose, saucy consistency by adding a splash of hot stock or water if it seems dry.

To each serving, spoon a shallow pool of warm Parmesan crema onto the plate. Spoon risotto on top or beside the crema. Arrange reserved roasted vegetables on top of the risotto. Drizzle a little extra-virgin olive oil and scatter torn basil leaves and extra grated Parmesan over each portion. Finish with a crack of black pepper and additional parsley if desired.

Serve immediately while hot. Leftover risotto can be cooled, refrigerated up to 2 days, and gently loosened with warm stock when reheating.