Roasted Vegetable Risotto

1.5 cups vegetables of your choice
1.5 tablespoon olive oil, divided
1.5 teaspoon butter, unsalted
1/2 onion, diced
1 cup arborio rice
1 quart, low sodium chicken/ vegetable stock
Pinch of saffron, optional
1/2 cup parmesan cheese
salt and pepper to taste


In a non-stick skillet on medium-high heat, sauteed vegetables in the olive oil until golden brown and tender.

In the mean time, heat up the chicken/ vegetable stock in a small saucepan over medium-low heat.

Remove vegetables, and set aside. add onion + 1/2 tablespoon olive oil to the pan and sauté onion until translucent and lightly golden. Will take about 7 - 10 minutes. Add butter and stir in the rice, until everything is evenly coated.

A half cup at a time, add the warm chicken stock to the pan. Stir the rice to evenly coat (You will want to stir the rice every 1 - 2 minutes or so throughout the rest of the process). Once the rice has absorbed most of the liquid, add another 1/2 cup of stock. Continue to repeat this process until the rice has achieved a creamy consistancy. Process should take about 20 - 30 minutes in total. Rice should be tender, yet not mushy.

Once the rice has a creamy consistency, but just before the rice has cooked all the way through (bite into the rice to see if it is still raw in the middle), add back in the vegetables and saffron.  

Continue cooking until rice had just become tender all the way through the grain, and the vegetables are hot. Stir in the parmesan cheese and test for seasoning, adding salt and pepper if necessary.

Serve immediately.

Yield: 4 servings