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Roasted Vegetable Risotto

 Roasted Vegetable Risotto
Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.—
5 ServingsPrep: 10 min. Cook: 30 min.


  • 3 cups chicken stock
  • 3 garlic cloves, minced
  • 3 tablespoons butter
  • 1 cup uncooked arborio rice
  • 1/4 teaspoon pepper
  • 1/4 cup white wine
  • 2 cups Roasted Green Vegetable Medley
  • 2 tablespoons grated Parmesan cheese


  • In a large saucepan, heat stock and keep warm. In a large nonstick
  • skillet coated with cooking spray, saute garlic in butter for 2-3
  • minutes or until tender. Add rice and pepper; cook and stir for 2-3
  • minutes. Reduce heat; stir in wine. Cook and stir until all of the
  • liquid is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly. Allow the
  • liquid to absorb between additions. Cook just until risotto is
  • creamy and rice is almost tender. (Cooking time is about 20
  • minutes.) Add vegetables; cook and stir until heated through.
  • Sprinkle with cheese. Serve immediately. Yield: 5 servings.
Nutritional Facts: 3/4 cup equals 237 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 386 mg sodium,

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Roasted Vegetable Risotto (continued)

Nutritional Facts: 33 g carbohydrate, trace fiber, 6 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.