Roasted Vegetable Risotto

It's the middle of winter and all I want is warm, comfort food. Many think that risotto is too labor intensive, but I found an easy method via Ina Garten. Easy peasy, and so yummy. I'm happy to just curl up with a bowl of just this, or you can pair it with chicken cutlets or a nice steak.

So here we go ...

INGREDIENTS

• 1½ cups Arborio rice

• 5-6 cups simmering vegetable stock (bonus ... this makes this a vegetarian friendly meal)

• ½ cup grated parmesan cheese

• ½ cup dry white wine

• 2 tablespoons unsalted butter, diced

• 1lb brussel sprouts, trimmed and halved or quartered 

• 3-4 carrots, thinly sliced

• 8 oz thinly sliced mushrooms

• balsalmic vinegar

• honey

• salt and ground pepper

DIRECTIONS

1. Preheat oven to 350 degrees
2. Bring 4 cups vegetable stock to a simmer in a large dutch oven on the stove. 
3. Add in the rice and stir.
4. Cover and bake for 45 minutes. I usually check on it after 35 minutes to make sure that it's not too dry. If it is, just pull it out early and add another ½-1 cup simmering stock, and cover it back up and let it finish.

While the risotto is baking ...

1. Heat up olive oil in a large skillet on your stovetop at medium-high heat.
2. Add in brussel sprouts and let brown before flipping over or stirring. Continue cooking until they are slightly softened but not mushy. Then take out and put aside.
3. Repeat the above process with the carrots. And then the mushrooms.
4. Mix all of the vegetables in the same bowl and season with salt and pepper. Then cover with a moderate amount of balsalmic vinegar and honey. 

When the risotto is done ...

1. Add in another cup of vegetable stock, parmesan, white wine, butter, salt and pepper. Stir until the butter and parmesan are melted.
2. Then mix in the vegetables and serve.

ENJOY!