Grove City County Market Recipes
https://gccountymarket.com/Recipes/Detail/3727/
Risotto with Balsamic Roasted Vegetables
Yield: Serves 6
Ingredients
| Cooking Spray | |||
|
|
|||
| 2 | red bell peppers, stems, seed and membranes removed, diced | ||
|
|
|||
| 2-1/2 | lbs. | zucchini, washed well and diced | |
|
|
|||
| 5 | plum tomatoes, seeded and diced | ||
|
|
|||
| 6 | cloves | garlic, peeled and halved lengthwise | |
|
|
|||
| 2 | carrots, diced | ||
|
|
|||
| 2 | stalks | celery, diced | |
|
|
|||
| 1/2 | cup | balsamic vinegar | |
|
|
|||
| 1/4 | cup | olive oil, plus 2 tablespoons (divided) | |
|
|
|||
| salt and pepper | |||
|
|
|||
| 1 | onion, chopped | ||
|
|
|||
| 1/2 | teaspoon | crushed red pepper flakes | |
|
|
|||
| 2 | cups | arborio rice (medium grain rice) | |
|
|
|||
| 1/2 | cup | dry white wine | |
|
|
|||
| 4 | cups | simmering chicken broth | |
|
|
|||
| 3 | tablespoons | butter | |
|
|
|||
| 3/4 | cup | grated Pecorino Romano cheese (or Parmesan) | |
|
|
|||
| 1/4 | cup | parsley, chopped | |
|
|
|||
| 1/4 | cup | basil, julienne | |
|
|
|||
Directions:
Heat oven to 450 degrees F. and spray a large baking pan with cooking spray.
Combine red pepper, zucchini, tomatoes, garlic, carrots, and celery in a large bowl. Add vinegar and 1/4 cup olive oil and toss well. Place in baking pan and roast until vegetables are well-browned and tender, about 30 minutes. Remove from oven, season with salt and pepper and set aside.
In a large saucepan, heat remaining 2 tablespoon olive oil over medium-high heat. Add onion and red pepper flakes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding broth 1/2 cup at a time, letting each addition evaporate before adding the next addition. After fourth addition of broth is added, begin tasting rice. Rice should be al dente when done.
You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of broth is absorbed, add roasted vegetables. After last addition of broth is absorbed, remove from heat, and stir in butter, Romano cheese, parsley, and basil. Season with salt and pepper. Serve immediately.
Note: The vegetables can be roasted the day before and brought to room temperature before adding to risotto.
Please note that some ingredients and brands may not be available in every store.
Grove City County Market Recipes
https://gccountymarket.com/Recipes/Detail/3727/
Connect With Us
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login