Monday, April 15, 2013

Risotto with Roasted Zucchini


  • 2 zucchini, halved and sliced
  • 2 large onions, halved and sliced
  • 3 cups vegetable or chicken broth
  • 1 cup dry risotto
  • Olive oil
  • 1 Tbl spn butter (optional)
  • black pepper

Heat oven to 450.

Bring the broth to a boil and add risotto (and butter if using).
Reduce heat and cook for 25 minutes, stirring occasionally.
Remove from heat and let stand 5 minutes.

While the risotto is cooking roast the veggies.

Arrange sliced onions and zucchini in a baking dish. (Don't pile the veggies too high. Use a larger tray for more surface area and better cooking.)
Drizzle with olive oil and season with black pepper to taste.
Roast for 20 minutes.

Add veggies to the risotto and stir together.

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