Preheat oven to 350. Chop vegetables in to bite sized pieces for roasting. Spread out on a baking sheet and top with olive oil, salt, and pepper. Toss to coat and roast for 30 minutes.
To make the risotto:
Add olive oil to a large frying pan. On low-medium heat, sauté the onion for a few minutes before adding the minced garlic. Cook for another minute, then stir in the rice and vinegar. Be sure to stir the rice well in order to coat it in the oil and vinegar. Pour in the tomato sauce and vegetable stock half a cup at a time, alternating between the two. Allow each addition to be absorbed before adding the next. Once the liquid is absorbed, cover and let cook for 12 minutes. After 12 minutes, remove lid and add in the sun-dried tomatoes and the roasted veggies. Give everything a stir, adding more liquid if needed (up to ½ cup). Then, cook for 5 more minutes until everything is cooked through and the rice is done. Remove from heat and stir in some fresh basil, salt, and pepper. Serve right away.
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