Creamy Risotto with Roasted Green Veggies

Creamy Risotto with Roasted Green Veggies






​Prep Time: 15 Min
Cook Time: 30 Min

Yields: 4 Side / 2 - 3 Main

WHAT YOU NEED

• 1 C Dry Arborio Rice
• 1 L PC Brand Plant-Based Chik'n Broth (Sub vegetable broth)
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/4 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 3 Green Onions, sliced & separated light & dark portions
• 2/3 C White Wine
• 1 C Grana Padano, grated
• Himalayan Salt to Taste
• Fresh Parsley

ROASTED VEGGIES

• 1 Broccoli Crown, broken in to smaller florets
• 1 Zucchini, halved & sliced in to half moons
• 1 Heaping C. Snap Peas
• 2 Leeks, thoroughly washed & sliced in to rings
• EVOO, Himalayan Salt, Cracked pepper, Red Pepper Flakes

DIRECTIONS

• Preheat oven to 425 F. Toss your veggies together on a sheet pan with some oil, and season them liberally with salt, cracked pepper, and pepper flakes. Bake for 20 - 25 minutes, flipping halfway until tender and nicely charred.
• In the meantime, bring your broth to a boil in a small, covered pot. Once boiled, reduce to medium low and leave covered.
• Begin heating the butter, EVOO, garlic, and pepper flakes in a large skillet set to just below medium. Once heated, let everything sizzle for 30 seconds before dropping in the lighter portions of the green onions and a good pinch of salt. Stir and cook a couple of minutes before stirring in the dry rice and another good pinch of salt. Continue to stir and cook until rice starts to go translucent and the germ is visible. At this point, pour in the wine, stir, and simmer until absorbed by the rice.​

• Now, add a full ladle of broth to the rice and simmer until reduced / absorbed, continuing to add broth, allowing it to simmer until absorbed, and then adding another ladle until the rice is cooked. This process will take about 20 + minutes. Once the rice is cooked, turn off the heat and fold in the dark green portions of green onions, grana padano, and about half a ladle's worth of broth. Stir to combine everything until the rice is saucy and creamy. Taste and season with Himalayan salt.
• For service, serve up your creamy risotto and top it with some of the roasted green veggies and additional grana padano and chopped, fresh parsley. ENJOY!

HAPPY VEG