Rustic Risotto with Roasted Garden Vegetables

Name: Rustic Risotto with Roasted Garden Vegetables
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: Italian, Mediterranean, European
Ingredients: 4 Tbsp olive oil; 1 onion small, diced; 1 can napoli tomatos; 4 garlic cloves minced; freshly cracked black pepper; ½ cup fresh basil leaves; 1 pinch of saffron; 28 oz chicken stock; 1 cup jasmine rice; ½ cup white wine; 2 Tbsp butter; ¾ cup parmesan cheese freshly grated; kosher salt; 1 eggplant small; 1 zucchini; 2 cups cremini mushrooms; 4 thyme sprigs

7 steps

Prep:5minCook:22min

Rice was brought to Italy in the middle ages by the Arabs. The country's beautiful terrain and humid climate was ideal to grow short grained rice varieties. As the popularity of rice spread across Italy, the primary method of cooking rice was to boil it in water. However in 1829, somewhere in Milan, chef Felice Luraschi had a different idea. Using wine, cheese, and saffron he slow simmered the short grain rice and "Risotto Alla Milanese" was born. Since then, the method for making risotto has largely remained unchanged using short grained rice varieties such as Arborio, Padano, or Baldo. However, when I make certain kinds of risotto, like this one, I prefer to use jasmine rice for an added fragrance to the dish! Healthy, scrumptious, and flavorful this Rustic Risotto with Roasted Garden Vegetables will have you begging for more. The best part is this dish is ready in under 30 minutes and family-friendly or perfect for a date night!

Updated at: Thu, 17 Aug 2023 11:26:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories578.8 kcal (29%)

Total Fat27 g (39%)

Carbs62.7 g (24%)

Sugars13.3 g (15%)

Protein18.5 g (37%)

Sodium851.7 mg (43%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspolive oil

freshly cracked black pepper

½ cupfresh basil leaves

1 pinchsaffron

28 ozchicken stock

1 cupjasmine rice

½ cupwhite wine

2 Tbspbutter

¾ cupparmesan cheese

2 cupscremini mushrooms

4thyme sprigs

Instructions

Step 1

Preheat oven to 425F.

Step 2

Chop zucchini, eggplant, and mushroom. Arrange on a sheet pan. Drizzle with olive oil, salt, pepper, and garlic. Bake in the oven for 15 minutes. When they are done roasting, keep the vegetables warm.

Step 3

Heat a dutch oven over medium heat. Drizzle in olive oil add the onions and saute until onions are translucent. Add the rice and toast a bit. Then add in the wine, saffron, one tab of butter, and stir until the wine has been absorbed.

Step 4

Stir in the garlic, pepper, and salt. Pour tomato puree and chicken stock into a large measuring glass or pot. Stir well.

Step 5

Add one cup at a time of the tomato/chicken stock mixture to the pot with the rice. (Each cup should be almost absorbed before adding another cup.) Whisk continuously for about 22 minutes until the rice is creamy and soft.

Step 6

Stir in the butter and a ½ cup of the parmesan cheese. Taste and season with more garlic as needed. Stir in the chopped herbs.

Step 7

To serve, place one portion of risotto into the center of each plate. Garnish with parmesan and one thyme sprig. Surround the risotto with roasted vegetables.