Risotto with roasted vegetables and mushrooms in wine sauce

Here's a recipe for Risotto with Roasted Vegetables and Mushrooms in Wine Sauce—a rich and flavorful dish perfect for a cozy meal.

Ingredients:

For the roasted vegetables:

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste

For the risotto:

• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 cup white wine (such as Sauvignon Blanc)
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Roast the vegetables:

• Preheat your oven to 400°F (200°C).
• Toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
• Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.

2. Prepare the risotto:

• In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
• In a large skillet or pot, heat olive oil and 1 tablespoon of butter over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
• Stir in the Arborio rice and cook for 1-2 minutes, until the rice is lightly toasted.
• Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.

3. Cook the risotto:

• Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir constantly and allow each addition of broth to be absorbed before adding more. This process should take about 18-20 minutes, or until the rice is creamy and cooked to your desired level of doneness.
• Stir in the remaining tablespoon of butter and the grated Parmesan cheese (if using). Season with salt and pepper to taste.

4. Combine and serve:

• Gently fold in the roasted vegetables.
• Garnish with fresh parsley.

Tips:

• For extra flavor, you can add a splash of balsamic vinegar to the roasted vegetables before baking.
• If you prefer a creamier risotto, you can add a bit more butter or cheese.

This Risotto with Roasted Vegetables and Mushrooms in Wine Sauce is a comforting and elegant dish that’s perfect for any occasion. Enjoy!