Description
A delicious and creamy risotto featuring roasted Mediterranean vegetables and fresh tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes.
- In a large saucepan, heat vegetable broth and keep it warm over low heat.
- In another pan, sauté garlic in olive oil until fragrant.
- Add Arborio rice to the pan and stir for 1-2 minutes until lightly toasted.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Once the rice is creamy and al dente, stir in the roasted vegetables and Parmesan cheese.
- Season with salt and pepper to taste, and garnish with fresh basil before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like eggplant or asparagus.
- Leftover risotto can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Tomato, Roasted Vegetables, Risotto, Mediterranean, Vegetarian