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Roasted Vegetable Risotto

Serves: 16-20 portions

Ingredients

  • 1 lb. Arborio rice
  • 4 plum tomatoes, peeled, seeded and small diced
  • 1 small onion, small diced
  • 1 zucchini, small diced
  • 1 red pepper, small diced
  • 1 green pepper, small diced
  • 2 tsp. chopped garlic
  • 2 Tbsp. olive oil, divided
  • 1¾ qt. prepared Liquid Vegetable Consommé Prep
  • 1 tsp. chopped thyme
  • 1 Tbsp. chopped basil
  • 1 Tbsp. chopped parsley

Instructions

  1. 1 Toss the chopped garlic and vegetables in 1 tablespoon olive oil.
  2. 2 Caramelize in a preheated 400° oven.
  3. 3 Remove from oven and reserve for later use.
  4. 4 Add remaining tablespoon of oil to sauté pan.
  5. 5 Add rice and toss to coat.
  6. 6 Add 1 cup of prepared Liquid Vegetable Consommé Prep.
  7. 7 Stir continuously while simmering, until fully absorbed.
  8. 8 Repeat the process until all the stock is gone and rice is tender.
  9. 9 Add the caramelized vegetables and herbs.
  10. 10 Toss gently.
  11. 11 Season with additional undiluted Liquid Vegetable Consommé Prep.
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