Description
A creamy and colorful Tomato & Roasted Mediterranean Vegetable Risotto made with roasted tomatoes, peppers, and zucchini stirred into a velvety tomato-infused rice base.
Ingredients
2 cups cherry or roma tomatoes; 1 red bell pepper; 1 zucchini; 1 red onion; 2 cloves garlic; 3 tbsp olive oil; salt and pepper; 1 cup arborio rice; 1 small shallot; ½ cup white wine; 4 cups broth; 2 tbsp tomato paste; ¼ cup Parmesan; 2 tbsp butter; fresh basil. Optional: pesto, roasted eggplant, feta.
Instructions
1. Roast tomatoes, peppers, zucchini, onion, and garlic with olive oil at 400°F for 25 min. 2. In skillet, sauté shallot, add rice, then wine. 3. Gradually add warm broth, stirring until creamy. 4. Stir in tomato paste, butter, and Parmesan. 5. Fold in roasted veggies. 6. Garnish with basil and serve warm.
Notes
Add roasted tomato soup or sauce for richer flavor. Use coconut milk for a creamy twist. Great with shrimp or scallops for a seafood version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Bowl
- Calories: 420
- Sugar: 8
- Sodium: 540
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 100
- Trans Fat: 65
- Carbohydrates: 4
- Fiber: 12
- Protein: 20