Cheesy Baked Risotto With Roasted Vegetables Recipe

Name: Cheesy Baked Risotto With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None Japanese eggplants, halved; 2 None large zucchini, quartered lengthwise; 4 None plum tomatoes, halved; 2 None Spanish onions, peeled, quartered; 4 tbsp olive oil; 2 tbsp fresh oregano leaves; 3 cloves garlic, minced; 3.5 oz Arborio rice; 1 None leek, trimmed, sliced; 4 cups vegetable stock; 1/2 tbsp butter; 2 oz finely grated Parmesan cheese; 2 oz blue cheese, crumbled

Servings: persons

4 None Japanese eggplants, halved
2 None large zucchini, quartered lengthwise
4 None plum tomatoes, halved
2 None Spanish onions, peeled, quartered
4 tbsp olive oil
2 tbsp fresh oregano leaves
3 cloves garlic, minced
3.5 oz Arborio rice
1 None leek, trimmed, sliced
4 cups vegetable stock
1/2 tbsp butter
2 oz finely grated Parmesan cheese
2 oz blue cheese, crumbled

1
Preheat oven to 425u00b0F. Place eggplants, zucchini, tomatoes and onions on a baking tray lined with parchment paper. Combine 2 tbsp oil, oregano and garlic then drizzle over veggies and toss to coat. Season.
2
Place remaining oil in a baking dish. Add rice and leek and stir to coat. Add stock. Cover with a double layer of foil. Place vegetables on top rack of oven and risotto on bottom rack. Bake for 45 mins, until vegetables are golden brown and rice is al dente.
3
Remove risotto from oven and stir in butter and cheese until creamy. Season.
4
Spoon risotto onto serving plates. Top with roasted veggies and cracked black pepper. Delicious!

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 None Japanese eggplants, halved, 2 None large zucchini, quartered lengthwise, 4 None plum tomatoes, halved, 2 None Spanish onions, peeled, quartered, and more.

Yes, Cheesy Baked Risotto With Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Baked Risotto With Roasted Vegetables

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