Risotto Bowls with Roasted Vegetables & Basil

Risotto Bowls with Roasted Vegetables & Basil - Cheesy, creamy risotto with flavor-filled roasted vegetables! Only 2 main components to make this dish and it is SO tasty! | asimplepalate.com

Risotto Bowls with Roasted Vegetables & Basil - Cheesy, creamy risotto with flavor-filled roasted vegetables! Only 2 main components to make this dish and it is SO tasty! | asimplepalate.com

I am beyond excited about these beautiful risotto bowls. I had been craving some comforting cheesy risotto and really needed to make a batch! If you love warm, cheesy rice with beautiful vegetables bursting with roasted juices… I found your match. 🙂

Now, making risotto definitely takes some patience. But let me tell you, if you’ve never made homemade risotto (because in my opinion, no risotto at a restaurant has yet beat my homemade recipe due to over salted or under cheesed – lol) you will not be satisfied until you DO make it! It’s a beautiful side dish to any kind of fish, poultry or hey, in a bowl with some beautiful roasted vegetables all on it own!

Risotto Bowls with Roasted Vegetables & Basil - Cheesy, creamy risotto with flavor-filled roasted vegetables! Only 2 main components to make this dish and it is SO tasty! | asimplepalate.com

Risotto Bowls with Roasted Vegetables & Basil

Servings 4

Ingredients

  • 1 1/2 cups arborio rice
  • 3 cups no salt added/low sodium chicken stock
  • sea salt
  • olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, diced small
  • 1 garlic clove, minced
  • 1 medium sweet potato, peeled and cubed
  • 1 large tomato, cubed
  • 1/4 cup parmasan cheese, grated
  • dried basil
  • fresh basil for garnish

Instructions

  1. Preheat oven to 400-degrees for vegetables. When preheated toss sweet potatoes and tomatoes with olive oil, garlic powder, S&P, dried basil and pop in oven on sheet pan for 20-25 minutes. At the end I usually broiled them to get a nice charred look for about 1-2 minutes! Always stand by the oven when broiling to avoid burning. 🙂

  2. Melt tablespoon of butter and olive oil in medium pot on medium heat, add small diced yellow onion and minced garlic. Sauté till onion has cooked and is starting to brown (about 3-4 minutes). Then add arborio rice, lightly toasting and coating in butter and onions (about 1 minute)

  3. Add 1/2 cup of stock to your rice, stirring occasionally, you are going to allow this to simmer till stock has completely absorbed. Add another 1/2 cup of stock and repeat process till rice has softened and taken on a creamy texture!

  4. When rice has finished add fresh Parmesan cheese, splash of lemon juice and salt to taste. Combine and bam!

  5. Add vegetables on top of rice when they have cooked, garnish with fresh basil, Parmesan, and enjoy!!

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