Ingredients: |
Ingredients:
5 Cups chicken or vegetable stock
1 Tbsp. Olive oil
3Tbsp. Butter
1 small onion, finely chopped
Generous 1 ¾ cups risotto rice
8 oz./225 g. roasted vegetables such as bell peppers, zucchini, & eggplant cut into chunks
¾ cup freshly grated Parmesan cheese
salt and pepper to taste
2 Tbsp. finely chopped fresh herbs to garnish
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Directions: |
Directions:To Roast Vegetables: Place the prepared raw vegetables on an oiled roasting pan and cook in oven at 400 degrees, for 20-25 minutes.
Bring stock to a boil in pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
Heat the oil with 2 Tbsp. of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring occasionally, for 5 minutes until soft and starting to turn golden. Do not brown.
Reduce the heat, add the rice and mix to coat in oil and butter. Cook, stirring constantly for 2-3 minutes or until the grains are translucent.
Gradually add the hot stock, a ladleful's at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 15 minutes, then add most of the roasted vegetables, setting aside a few pieces to use as a garnish. Cook for an additional 5 minutes or until the liquid absorbed and the rice is creamy. Season to taste with salt and pepper.
Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Serve adding the garnish and fresh herbs to plate. |
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