Roasted Vegetable Risotto

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.

    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

    1. Preheat oven to 350 degrees.
    2. Chop vegetables in to bite sized pieces for roasting.
    3. Spread out on a baking sheet and top with olive oil, salt, and pepper. Toss to coat.
    4. Roast for 30 minutes.

    Risotto

    1. Add olive oil to a large frying pan.
    2. On low-medium heat, sauté the onion for a few minutes before adding the minced garlic.
    3. 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.
    4. 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.
    5. Once the liquid is absorbed, cover and let cook for 12 minutes.
    6. After 12 minutes, remove lid and add in the sundried tomatoes and the roasted veggies.
    7. 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.
    8. Remove from heat and stir in some fresh basil, salt, and pepper.
    9. Serve while warm.