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roasted-vegetable-risotto-recipe

Roasted Vegetable Risotto

A delicious and hearty vegan risotto with roasted vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Vegetable broth
  • 1 cup Diced tomatoes canned or fresh
  • 1 cup Chopped zucchini
  • 1 cup Chopped bell pepper
  • 1 cup Chopped mushrooms
  • 2 tablespoons Olive oil
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place chopped zucchini, bell pepper, and mushrooms on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Roast for 20 minutes.
  3. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
  4. Add Arborio rice to the pot and stir to coat the rice with oil. Cook for 2-3 minutes.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
  6. Once all the broth is absorbed and the rice is creamy, add the diced tomatoes and roasted vegetables. Stir to combine.
  7. Season with salt and black pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 8g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg

Keywords

Risotto, Roasted Vegetables, Vegan
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