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.
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.
