Spring roasted vegetable risotto
A decadently creamy and healthy side dish for your spring dinner parties! Pair with a protein of choice, or feel dress to enjoy atop some fresh greens as a large salad.
- Prep Time: 10
- Cook Time: 45
- Total Time: 60
Ingredients
Scale
- 1 shallot, finely minced
- 2 cloves of garlic, minced
- 1 tablespoon butter
- 1/2 cup white wine (or vegetable broth)
- 1/2 cup vegetable broth
- 2 cups Blue Diamond Almond Breeze unsweetened almond milk
- 1 1/2 cups short grain brown rice (you can also use white, but I enjoy the nutty flavor the brown rice provides)
- 1 cup grape tomatoes
- 1 bunch of asparagus, washed and chopped
- 2 bell peppers, sliced
- Optional: 2-4 oz crumbled goat cheese
- Salt, pepper, olive oil
- Fresh chopped parsley for garnish
Instructions
- 1. Preheat the oven to 400 degrees and spray a standard cookie sheet with olive oil or nonstick spray.
- 2. Add your asparagus, tomatoes and bell peppers to the cookie sheet, drizzle with olive oil and season well with salt and pepper.
- 3. Place in the oven to cook for 30-40 minutes, until roasted and glorious.
- 4. Start your rice. In a large saucepan on medium-low heat, add the butter, shallot and garlic. Heat for 3-5 minutes, until translucent, turn the heat to low and add the wine to scrape up the bits from the bottom of the pan.
- 5. Next, add the broth, the milk and the rice.
- 6. Bring up to high heat, then reduce to a simmer and cover.
- 7. Make sure to stir frequently and that there is always enough liquid to prevent the rice from burning. This will take about 45 minutes, so grab a magazine and stay close to the kitchen so you can occasionally stir! (It’s worth it, I promise)
- 8. When the rice is fully cooked, stir in the goat cheese (optional), the roasted vegetables and top with chopped fresh parsley.
Notes
- Feel free to use any short grain or Italian rice you enjoy (like arborio, carnaroli or violone nano).
- This reheats beautifully, so don’t be afraid to make it in advance and heat up for lunch the next day.
Nutrition
- Serving Size: 6
Find it online: https://fitnessista.com/spring-roasted-vegetable-risotto/