Mouthwatering Roasted Vegetable Risotto with Parmesan Crisps (Vegetarian)

Allergens

Dairy (Parmesan cheese)

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 cup mixed roasted vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss mixed vegetables in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 20 25 minutes until tender and slightly charred. Set aside.
3. In a medium saucepan, heat vegetable broth over low heat. Keep warm.
4. In a large pan, add 1 tablespoon of olive oil and toast Arborio rice for 2 3 minutes until golden.
5. Gradually add warmed vegetable broth to the pan with the rice, stirring continuously, until the liquid is absorbed. Repeat until all broth has been used.
6. Stir in half of the roasted vegetables and cook for an additional 2 minutes. Season with salt and pepper to taste.
7. Arrange remaining roasted vegetables on a baking sheet lined with parchment paper, forming small mounds. Sprinkle Parmesan cheese over each mound. Bake at 400°F (200°C) for 5 7 minutes or until crispy and golden brown.
8. Serve risotto topped with Parmesan crisps and garnished with fresh parsley.

Chef’s Insight

The key to perfect risotto is constant stirring and adding broth gradually until the rice has reached your desired consistency.

Notes

Use high-quality Arborio rice for the best texture and flavor.