Roasted Vegetable Risotto | Blue Diamond

Ingredients

• 1 shallot; finely minced
• 2 cloves of garlic; minced
• 1 tablespoon butter
• 1/2 cup white wine (or vegetable broth)
• 1/2 cup vegetable broth
• 2 cups Almond Breeze Unsweetened Original Almondmilk
• 1 1/2 cups short grain brown rice (you can also use white but I enjoy the nutty flavor the brown rice provides)
• 1 cup grape tomatoes
• 1 bunch of asparagus; washed and chopped
• 2 bell peppers; sliced
• Salt
• pepper
• olive oil
• Fresh chopped parsley for garnish
• 2-4 oz crumbled goat cheese (optional)