ROASTED VEGETABLE RISOTTO
www.ralstonfamilyfarms.com
For Roasted Veggies
1 Tbsp Olive Oil
1 Pint Cherry Tomatoes
2 Red Bell Peppers
1 Large Zucchini
For The Risotto
1 Tbsp Olive Oil
1 Large Red Onion, diced
3 Garlic Cloves, minced
1 ¼ Cup Ralston Family Farms Jasmine White Rice
1 Tbsp Balsamic Vinegar
1 Can Tomato Sauce (10.75oz)
1 Cup Vegetable Stock (plus up to ½ Cup)
1 Cup Sundried tomatoes, diced
Fresh Basil
Salt and Pepper to taste
Directions:
To make the roasted veggies:
- Preheat oven to 350
- Chop vegetables in to bite-sized pieces for roasting.
- Spread out on a baking sheet and top with olive oil, salt, and pepper…toss to coat. Roast for 30 minutes.
To make the risotto
- Add olive oil to a large frying pan
- On low-medium heat, sauté the onion for a few minutes before adding the minced garlic.
- Cook for another minute, then stir in the rice and vinegar. Be sure to stir the rice well in order to coat it in the oil & vinegar.
- Pour in the tomato sauce and vegetable stock half a cup at a time, alternating between the two. Allow each addition to be absorbed before adding the next.
- Once the liquid is absorbed, cover and let cook for 12 minutes.
- After 12 minutes, remove the lid and add in the sundried tomatoes and the roasted veggies.
- Give everything a stir, adding more liquid if needed (up to ½ cup). Then, cook for 5 more minutes until everything is cooked through and the rice is done.
- Remove from heat and stir in some fresh basil, salt, & pepper
- Serve right away