Roasted Vegetable Risotto

I love cooking with my friend Vikki! So, when she and her husband came to the Adirondacks for the first time a few weeks ago so he could go ice diving, Vikki and I had a blast playing around with new recipes in the kitchen.

In addition to our Drunken Raisin Apple Tart, we created this Roasted Vegetable Risotto to use up the ridiculous amount of veggies I bought in preparation for their visit.

Typically, I only use olive oil in my risotto, but Vikki is a butter advocate, and it was a good call on this recipe -- giving the risotto a little creamier, sweet taste. The recipe made "as is" is vegetarian and gluten free. To make it vegan, just omit the butter and substitute an extra tablespoon of olive oil.



Roasted Vegetable Risotto 
By Michelle Maskaly & Vikki Hurley-Schubert

2 shallots
3 orange peppers
2 red peppers
1 zucchini
1, 8 ounce container of sliced mushrooms
1 cup arborio rice
1 cup white wine
1 tablespoon butter
5 tablespoons olive oil  {divided into 4 tablespoons and 1 tablespoon}
1 tablespoon Kosher salt
1 tablespoon fresh ground blackpepper
4 cups vegetable broth {we used Better Than Bouillon}

Preheat the over to about 400 degrees. Chop the onions, peppers and zucchini into chunks and put in a bowl. Drizzle with four tablespoons of olive oil, the kosher salt and pepper. Arrange on two baking sheets and cook about a 45 minutes or until cooked, adding the mushrooms to the tray when the other vegetables have about 15 minutes left.

Remove from oven, put vegetables in a bowl and set aside.

  
In a medium saucepan, heat your vegetable broth and bring to a boil. Make sure you keep your broth hot during the whole risotto process.

In a large saucepan, heat your oil and butter. Once the butter is almost melted, mix in the rice making sure it gets coated and toasted -- about 2 minutes.


Add your vegetable broth to the rice one or two ladles at a time, making sure you're continuously stirring the rice and broth mixture. When the rice absorbs the broth add another ladle of it. Halfway through the process, drain any liquid from your roasted vegetables and add to the rice.


Repeat this until all the vegetable broth is used or until the rice becomes plump and creamy.  {I usually end up with about a half a cup of unused vegetable broth.}


Remove from heat and stir in the roasted vegetables.


Serve immediately, or let cool and then reheat for a quick dinner or next-day lunch.

Enjoy!

Michelle Maskaly

The Adirondack Chick

My Tail Hurts From Wagging So Much

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