Spring Roasted Vegetable “Risotto” Cooking Time: 60 minutes Difficulty: Medium Servings: 6
Ingredients • Olive oil • 1 bunch of asparagus, washed and chopped • 1 cup grape tomatoes • 2 bell peppers, sliced • Salt and pepper to taste • 11 cups short grain brown or white rice • 1 tablespoon butter • 1 shallot, finely minced • 2 cloves of garlic, minced • 1 cup white wine (or vegetable broth) • 1 cup vegetable broth • 2 cups Almond Breeze ® Unsweetened Original Almondmilk • 2 4 oz. crumbled goat cheese ( optional ) • F resh chopped parsley for garnish
Directions 1. Preheat the oven to 400°F and spray a standard cookie sheet with olive oil or nonstick spray. 2. A dd asparagus, tomatoes and bell peppers to the cookie sheet, drizzle with olive oil and season well with salt and pepper. 3. P lace in the oven and cook for 30 to 40 minutes. 4. Start the rice. In a large saucepan on medium-low heat, add the butter, shallot and garlic. Heat for 3 to 5 minutes, until translucent, turn the heat to low and add the wine to scrape up the bits from the bottom of the pan. 5. Add the broth, the Almond Breeze ® almondmilk and rice. 6. Bring up to high heat, then reduce to a simmer and cover. 7. Make sure to stir frequently and that there is always enough liquid to prevent the rice from burning. This will take about 45 minutes. 8. W hen the rice is fully cooked, stir in the goat cheese ( optional ), the roasted vegetables and top with chopped fresh parsley.
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MARCH–APRIL 2023
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