Browse more recipes
italianmedium
Oven-Roasted Vegetable Risotto
This delightful risotto is infused with roasted seasonal vegetables, making it a colorful and nutritious dish. It's a great way to use up veggies and impress guests with your culinary skills.
Ready in 60 minutes · serves 4 · 480 calories per serving · italian cuisine.
60
min total
4
servings
480
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 cuparborio rice
- 2 cupsmixed seasonal vegetables
- 4 cupsvegetable broth
- 1 smallonion
- 1/2 cupparmesan cheese
- 2 tablespoonsbutter
Instructions
- 01
Preheat oven to 425°F (220°C) and roast mixed vegetables for 20 minutes.
- 02
In a pot, sauté onion in butter until translucent.
- 03
Add arborio rice and toast for 2 minutes.
- 04
Gradually add warmed vegetable broth, stirring until creamy.
- 05
Fold in roasted vegetables and parmesan before serving.
