Tomato Risotto with Roasted Winter Vegetables |
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roasted vegetables
| 1 | tablespoon | olive oil | ||
| 1 | cup | cherry tomatoes, halved | ||
| 6 | spears | asparagus, cut into half inch pieces | ||
| 1 | large | zucchini, cut into half inch cubes | ||
sea salt | ||||
black pepper, ground |
Pre-heat oven to 320℉ / 160℃.
On a baking sheet, coat all vegetables with olive oil and seasoning. You may also add other vegetables to roast with.
Bake for 45m. Remove and set aside.
tomato risotto
| 2 | tablespoons | olive oil | ||
| 1 | large | red onion, diced | ||
| 3 | cloves | garlic, minced | ||
| 1 | cup | arborio rice | ||
| 1 | tablespoon | balsamic vinegar | ||
| 4 | cups | vegetable stock | ||
| 4 | cups | passata, a.k.a. strained tomatoes |
In a large non-stick pan over low-medium heat, add olive oil.
Add red onion to cook until soft (10m).
Add to cook garlic for 2m, stirring to combine.
Add to cook arborio rice and balsamic vinegar for 2m, stirring to combine.
Add ½ cup of vegetable stock. Continuously stir until arborio rice has completely absorbed it. Do the same with passata — Add ½ cup and continuously stir until absorbed.
Repeat this process by alternating vegetable stock and passata until the arborio rice has absorbed and is soft to the bite and very creamy (~40m). Stirring continuously is essential.
to serve
| 2 | sprigs | fresh basil, roughly chopped | ||
sea salt | ||||
black pepper, ground |
Gently stir in roasted vegetables for 5m. Season with sea salt and black pepper to taste.
Prepare two plates. Add a portion into each plate. Garnish with fresh basil. Serve!