Creamy, flavorful and yes cheesy again
Ingredients:
4 bell pepper (2 green 2 red) cut in 1 inch cubes
1 crate of mushrooms, cut in quarters
1 garlic bulb, cut the stem and drizzle with oil
1 cup of cherry tomato, cut in halves
5 to 6 green onions finely chopped.
1 cup (or more) of sun dried tomatoes
3 table spoon Italian seasoning
Salt, Pepper to taste
2 to 3 tbsp Sun dried Tomato oil for the veggies
2 to 3 tbsp Sun dried Tomato oil for the risotto
2 cup Arborio Rice (risotto rice)
5 cup vegetable stock (start with 4cup and keep the last cup in case it needs more)
1/2 cup tomato sauce
1/2 cup white wine
1 tbsp butter
1 1/2 cup of parmesan
Steps:
Preheat the oven to 400F
Cut all the vegetable, except the sundried tomato and green onion, in bite size, then place in a baking sheet.
Season the vegetable with Italian seasoning, salt and pepper and drizzle with the sundried tomato oil then cook in the oven at 400F for 30 Min.
In a medium pot, mix the vegetable stock and the tomato sauce, and bring to a boil, remove from heat as soon as it's boiling.
In a large pot, add the green onion, sun dried tomatoes, oil and butter.
Cook at medium high until fragrant.
Add the rice and mix until well coated with oil and butter, keep cooking and mixing until all the rice is starting to get translucent.
Add the white wine, and cook while mixing until the liquid is absorbed into the rice.
Add 1 ladle of the vegetable stock mixture to the rice, and cook while mixing until the liquid is absorbed.
Repeat step 9 until all the liquid is added to the rice.
Taste test to ensure that the rice has the right texture, if still crunchy add 1/4 cup of vegetable stock at the time until the texture is perfect.
Add the Parmesan and cook for 2 to 3 min until all melted.
Remove from Heat and add the roasted vegetables, serve hot.