Rustic Risotto with Roasted Garden Vegetables

Rice was brought to Italy in the middle ages by the Arabs. The country's beautiful terrain and humid climate was ideal to grow short grained rice varieties. As the popularity of rice spread across Italy, the primary method of cooking rice was to boil it in water. However in 1829, somewhere in Milan, chef Felice Luraschi had a different idea. Using wine, cheese, and saffron he slow simmered the short grain rice and "Risotto Alla Milanese" was born. Since then, the method for making risotto has largely remained unchanged using short grained rice varieties such as Arborio, Padano, or Baldo. However, when I make certain kinds of risotto, like this one, I prefer to use jasmine rice for an added fragrance to the dish! Healthy, scrumptious, and flavorful this Rustic Risotto with Roasted Garden Vegetables will have you begging for more. The best part is this dish is ready in under 30 minutes and family-friendly or perfect for a date night!

• Time and Serving Size

  Time:

  Prep: 5min

  Cook: 22min

  Serving Size: 4

• Ingredients

  4 Tbsp olive oil

  1 onion (small, diced)

  1 can Napoli crushed tomatoes

  4 garlic cloves (minced)

  freshly cracked black pepper

  ½ cup fresh basil leaves

  1 pinch saffron

  28 oz chicken stock

  1 cup jasmine rice

  ½ cup white wine

  2 Tbsp butter

  ¾ cup parmesan cheese (freshly grated)

  kosher salt

  1 eggplant (small)

  1 zucchini

  2 cups cremini mushrooms

  4 thyme sprigs

• Nutrition

  Nutrition per serving

  Calories, 578.86kcal, 29% DV

  Total Fat, 26.98g, 39% DV

  Carbs, 62.71g, 24% DV

  Sugars, 13.31g, 15% DV

  Protein, 18.54g, 37% DV

  Sodium, 851.73mg, 43% DV

  Fiber, 6.2g, 22% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 7.3/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 17g, 34% DV

  Fiber, 6g, 22% DV

  Protein, 19g, 37% DV

  Potassium, 1078mg, 31% DV

  Magnesium, 78mg, 21% DV

  Iron, 3mg, 23% DV

Step 1

In a rice cooker or pot cook 1 cup of quinoa.

Step 2

Chop zucchini, eggplant, and mushroom. Arrange on a sheet pan. Drizzle with olive oil, salt, pepper, and garlic. Bake in the oven for 15 minutes. When they are done roasting, keep the vegetables warm.

Step 3

Heat a dutch oven over medium heat. Drizzle in olive oil add the onions and sauté until onions are translucent. Add the rice and toast a bit. Then add in the wine, saffron, one tab of butter, and stir until the wine has been absorbed.

Step 4

Stir in the garlic, pepper, and salt. Pour tomato puree and chicken stock into a large measuring glass or pot. Stir well.

Step 5

Add one cup at a time of the tomato/chicken stock mixture to the pot with the rice. (Each cup should be almost absorbed before adding another cup.) Whisk continuously for about 22 minutes until the rice is creamy and soft.

Step 6

Stir in the butter and a ½ cup of the parmesan cheese. Taste and season with more garlic as needed. Stir in the chopped herbs.

Step 7

To serve, place one portion of risotto into the center of each plate. Garnish with parmesan and one thyme sprig. Surround the risotto with roasted vegetables.