Roasted Vegetable Medley & Mushroom Risotto
Nothing can make a small apartment feel like 'home' faster than a fragrant dish of vegetables roasting in the oven. This simple, yet elegant dish is an easy main or side dish, that serves very well with a creamy mushroom risotto and a glass of dry red wine.
Roasted Vegetable Recipe:
1/4 head cauliflower, cut into florets
1 Bell pepper, cut into 1" pieces
1 Portobello mushrooms, 1" pieces
1/2 Yellow Onion, thickly sliced
3 cloves garlic, thinly sliced
1 large tomato, cubed
1/2 cup sun dried tomato salad dressing (or olive oil + Italian seasoning)
Marinate veggies in dressing for as long as possible, the longer the better!
Roast at 400F for around 30 minutes or until slightly charred and tender.
Mushroom Risotto Recipe:
1.5 C short grain white rice 1/2 yellow onion, diced 3 cloves garlic, minced 1/2 Portobello mushroom, diced 1 large tomato, diced 1 Tsp Italian seasoning 1 Tbsp sea salt (or to taste) 4 Tbsp olive oil 1/4 cup nutritional yeast 5 Cups water (possible more or less depending on the rice)
Using a medium sauce pan sauté veggies (minus tomato) in 2 Tbsp of olive oil over medium heat, once veggies are tender, transfer to a separate dish. Once again heat 2 Tbsp olive oil over medium/high heat, add rice and stir until rice goes from off-white to white and smells nutty. Add 1 cup of water and stir. Add 1/4 cup nutritional yeast and stir. Add sautéed veggies and tomato. Reduce heat to medium/low and continue to add water one cup at a time and stirring as rice thickens. Your risotto should be creamy and the rice should be tender with a slight bite, this process should take about 30 minutes total. Garnish with fresh basil.