Roasted Vegetable Risotto | Blue Diamond

Name: Roasted Vegetable Risotto | Blue Diamond
Total time: 60 min
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)

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This recipe for roasted vegetable risotto is perfect for days when you want leftovers for lunch, as it reheats perfectly. Try it today!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bluediamond.com.

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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)