Roasted Veggie Risotto

I've made this dish many times because it's so easy and SO good! You can use whatever vegetables you like; I used cherry tomatoes, squash, zucchini, broccoli, red onion and carrots. Just chop them up in bite size pieces, roast with olive oil salt&pepper and put on risotto! I then topped it with balsamic reduction and parm cheese.  

If you wanted to add meat to this you could but it's super yummy without it. I recommend pancetta! 

**Ingredients** 

1/2 yellow squash

1/2 zucchini 

About 1/2 cup red onion 

1/2 cup broccoli florets 

1/2 cup carrot sticks chopped 

1 cup cherry tomatoes 

2 tbsp Olive oil split 

Salt & Pepper to taste 

1 tsp Red pepper flakes (optional) 

Parmesan cheese 

1/2 Cup Balsamic vinegar 

-For Risotto-

1 Small yellow onion 

1 Garlic clove 

1/2 cup white wine 

1 tbsp butter 

5-6 cups low sodium chicken or veggie stock 

Pancetta (optional) 

1. Preheat oven to 375. 
2. Slice you squash & zuchini in half length wise, then cut into bite size chunks. Cut carrots into bite size chunks as well as the red onion. 
3. Cut off as much of the stems on broccoli as possible and break the florets up into bite size pieces. 
4. Leave tomatoes whole. 
5. On a roasting pan, add veggies and toss in olive oil, salt pepper & a sprinkle of red pepper flakes. Roast for about 25 min. 
6. While the veggies are cooking, make the risotto according to instructions on container. 
7. In a small pot add balsamic vinegar and bring to a simmer. Let reduce by half then take off the heat. This takes about 10 min or so. You'll know it's done when it coats the back of a spoon really well and is syrupy. 
8. When everything is done, plate by adding risotto to a wide shallow bowl then top with veggies, balsamic reduction and sprinkle of Parmesan cheese.