What's For Dinner Wednesday: Lemon Parmesan Risotto with Roasted Vegetables

I have been on a real risotto kick lately. It's likely because arborio rice is only available at my grocery store in enormous packages, so I have it around forever (and I've been on a 'use up what's in the pantry before moving out' kick). But let's be honest, it's also a really delicious, comforting, and versatile meal too.

This basic Parmesan risotto recipe gets a tangy kick from a little fresh lemon juice and zest. It's topped with a mixture of vegetables that have been slow roasted so that they are softened and develop some really intense flavor. It's one of my favorite ways to prepare vegetables because it creates a flavor and texture that you really can't get with any other method.

This would make a great side dish for roasted chicken or pork. It would also be great with a few grilled shrimp on top too. I think that it's rich enough to be a completely satisfying meatless meal on its own though!


Ingredients:

For the roasted vegetables--

• 2 Tbs. olive oil
• 1 medium zucchini, cut into 1/2-inch pieces
• 1/2 red onion, cut into 1/2-inch pieces
• 2 sweet bell peppers or 10-12 mini sweet bell peppers (assorted colors), seeded, ribs removed, and cut into 1/2-inch pieces 
• 3 garlic cloves, minced
• Salt and pepper, to taste 

For the risotto--

• 1 Tbs. olive oil
• 1.5 Tbs. butter, divided
• 1/2 large yellow onion, finely chopped
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 2.5 cups low sodium fat free chicken broth
• 1 tsp. lemon zest
• Juice of 1/2 lemon
• 1/2 cup fresh Parmesan cheese, grated
• Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees.

On a large baking sheet, toss olive oil, zucchini, red onion, peppers, garlic, salt, and pepper until evenly incorporated. Spread out on pan and roast for 15 minutes. After 15 minutes, stir the vegetables and then roast for an additional 15-20 minutes until vegetables are caramelized. Remove from oven and allow to cool slightly.

In a large saute pan heat olive oil and 1/2 Tbs. butter over medium heat. Add the onions and saute until tender (make sure they don't brown!), about 3 minutes. Add the Arborio rice and stir to coat with the onion mixture. Add the wine and simmer, stirring until it has almost completely evaporated, approximately 3 minutes.
 

Add 1/2 cup of chicken broth and stir constantly until the broth has almost completely absorbed, for 2-3 minutes. Continue stirring the rice and repeat the process of adding 1/2 cup broth at a time. Allow each 1/2 cup of broth to absorb before adding the next. Pour in the last 1/2 cup of broth along with the lemon zest and lemon juice and continue stirring to cook until the rice is chewy and firm.

Remove from the heat. Stir in the remaining butter, 1/3 cup of grated Parmesan, and season with salt and pepper. Transfer to serving bowls, top with roasted vegetables, garnish with additional Parmesan, and serve.

Looking for more creative ways to make risotto? Try Spinach, Mushroom, & Bacon Risotto or Spinach & Roasted Red Pepper Risotto!