When I’m in the mood for a satisfying, comforting meal, there are a few dishes I always fall back on, and risotto is one of them. This delicious and creamy dish, courtesy of Ralston Family Farms, pairs fresh vegetables with Jasmine White Rice, for a savory meal that you’ll want to make again and again.
Learn more about Ralston Family Farms and their selection of locally grown, non-GMO rice at ralstonfamilyfarms.com.
- Category: Entree
Ingredients
Roasted Veggies
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 2 red bell peppers
- 1 zucchini, large
Risotto
- 1 tablespoon olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 1 1/4 cups Jasmine White Rice
- 1 tablespoon balsamic vinegar
- 1 10.75 oz can tomato sauce
- 1 cup sun-dried tomatoes, diced
- fresh basil
- salt and pepper to taste
Instructions
Roasted Veggies
- Preheat oven to 350 degrees.
- 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.
- Roast for 30 minutes.
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 sundried 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 while warm.