Roasted Vegetable Risotto
Ralston Family Farms White Jasmine Rice lends and elegance to this risotto filled with garden goodness. It's a quick and nutritious meal that will please the most discerning palate.
Made with Ralston Family Farms Jasmine Rice
Ingredients
1 tbsp olive oil
1 pint cherry tomatoes
2 red bell peppers
1 large zucchini
1 tbsp olive oil
1 large red onion, diced
3 garlic cloves, minced
1 ¼ cup Ralston Family Farms Jasmine White Rice
1 tbsp balsamic vinegar
1 can tomato sauce (10.75oz)
1 cup vegetable stock (plus up to ½ cup)
1 cup sundried tomatoes, diced
Fresh Basil, salt and pepper to taste
Directions
To make the roasted veggies:
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.
