Roasted Vegetables Risotto

I was inspired from an italian restaurant near my house, they have a delicious vegetable risotto dish, they use fresh vegetables depends on the season. I have shared my Roasted Mediterranean Vegetables and have promised to share my risotto recipe using these vegetables.

I like to use chicken stock for risotto dishes, but if you're a vegetarian or a vegan, just substitute the chicken stock with vegetable stock and skip the butter and parmesan cheese 😉

Roasted Vegetables Risotto (Photo credit : Veronica)

Roasted Vegetables Risotto

Serve : 2

Ingredients :
200 gr risotto rice
3 tbsp olive oil
1 clove garlic, peel and chop
1.5 L + 200 ml vegetable (or chicken) stock
150 gr roasted vegetables
2 tbsp tomato paste (mixed with 200 ml stock)
1 tbsp butter
50 gr grated parmesan cheese
salt and pepper

Steps :
Prepare a pan over medium high heat. Add in olive oil and garlic, saute until fragrance then add in the rice. Stir them for another one minute.

Pour in tomato paste mixture. Stir them again until the stock reduces. Pour in another 200 ml stock then stir them. Continue this process until you have 200 ml stock left.

Add in roasted vegetables, butter, salt, pepper and parmesan cheese. Stir them then add in the rest of the stock. Continue cooking until the stock reduces. Turn off the heat, transfer into serving plates, serve immediately.

Recipe by Veronica

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