Roasted Garden Vegetable Saffron Baked Risotto
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Carrie’s Experimental Kitchen | Home
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Ingredients

  • Roasted Garden Vegetable Saffron Baked Risotto (Inspired by Bon Appetit)
  • 1 Eggplant, washed and cut into 1" chunks
  • 1 Large Zucchini, washed and cut into 1" chunks
  • 1 c Cherry Tomatoes
  • 1/2 Red Onion, cut into 1" chunks
  • 3 Garlic Cloves, chopped
  • 1 tbsp + Drizzle Extra Virgin Olive Oil
  • 1 c Arborio Rice
  • 1 c White Wine
  • 2 c Low-Sodium Chicken Broth
  • 1 tsp Saffron, powered (or a pinch of the thread type)
  • 1 c Reduced Fat Mozzarella, shredded
  • 1/2 c Parmigiano Reggiano, shredded
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste

Instructions

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