Oven-roasted Mediterranean Vegetable Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Chop onion, carrot, and red bell pepper into small chunks.

Toss chopped vegetables in a roasting tin with 100 ml of olive oil and 100 ml of water.

Roast in a preheated oven at 200°C for about 25 minutes, turning often until the vegetables are tender and caramelized.

While the vegetables are roasting, melt 50 g of unsalted butter in a large pan.

Add one finely chopped red onion and two finely chopped cloves of garlic to the pan.

Add one tablespoon of freshly squeezed lemon juice and cook gently for about 10 minutes until the onion is soft, golden, and translucent but not brown.

Prepare about 1.5 liters of vegetable stock on the stove.

Once the roasted vegetables are tender, pour them into a colander, draining the juices into a bowl for later use.

Back to the risotto: once the onions are soft, add one teaspoon of ground coriander and a pinch of chili powder.

Add 500 g of risotto rice to the pan and stir until well coated with butter.

Pour in the reserved roasting juices and 150 ml of dry white wine, then turn up the heat and boil hard until reduced and almost disappeared.

Keep the heat low and add the vegetable stock one ladle full at a time, stirring gently until each ladle has almost been absorbed by the rice.

Continue this process until the rice is tender and creamy but still firm, which will take about 20 minutes.

Taste and season with salt and pepper, then stir through another 50 g of unsalted butter.

Save a few spoonfuls of the roasted vegetables to serve, then fold the rest into the risotto along with a handful of finely sliced fresh basil.

Serve the risotto in bowls, topped with the remaining roasted vegetables, a little extra basil, a drizzle of extra virgin olive oil, and freshly grated Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens