Roasted Vegetable Risotto | Ralston Family Farms

Ingredients

• 1 tbsp olive oil
• 1 pint cherry tomatoes
• 2 red bell peppers
• 1 large zucchini
• 1 large red onion, diced
• 3 garlic cloves, minced
• 1 ¼ cup Ralston Family Farms Jasmine White Rice
• 1 tbsp balsamic vinegar
• 1 can tomato sauce (10.75oz)
• 1 cup vegetable stock (plus up to ½ cup)
• 1 cup sundried tomatoes, diced
• Fresh Basil, salt and pepper to taste
• Preheat oven to 350.
• Chop vegetables in to bite sized pieces for roasting. Top with olive oil, salt, and pepper and toss to coat. Spread out on a baking sheet and roast for 30 minutes.
• Remove from heat and stir in some fresh basil, salt, and pepper. Serve right away.