Vegetarian Risotto with Zucchini, Spinach, Roasted Tomatoes, & Asparagus
Ingredients
4 Roma tomatoes, cut in half
4 tablespoons olive oil, divided in half plus a little more for drizzling
3 garlic cloves, minced
1 zucchini, diced
1 bunch asparagus, diced
1 cup arborio rice
1/2 cup dry white wine
2 cups vegetable broth
1 teaspoon saffron
1/4 teaspoon smoked paprika
1 teaspoon Italian herbs seasoning
Salt & pepper to taste
2 cups fresh spinach
2 tablespoons butter
1/4 cup shredded blue cheese or cream cheese (optional)
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil and place the tomato halves on it face-up. Lightly brush olive oil over the tomatoes and salt & pepper to taste. Place in the oven for approximately twenty minutes, or until the tomatoes are slightly charred and very soft, then set aside.
- Meanwhile, heat two tablespoons of olive oil over medium heat in a small saucepan. Add the garlic and sauté until tender. Add the zucchini and asparagus and sauté until tender. Set aside.
- In a large saucepan, heat the remaining two tablespoons of olive oil over medium heat. Add the rice and stir for two minutes. Add the white wine and simmer gently until absorbed by the rice.
- Add 1/2 cup of the vegetable broth and simmer gently until absorbed. Stir often to distribute the broth and keep the rice from sticking to the bottom of the pan. Add the saffron, smoked paprika, Italian herbs, and salt & pepper to the mixture and stir to combine.
- Add 1/2 cup of broth to the rice at a time until absorbed. When adding the final 1/2 cup of broth, also toss in the spinach and stir to combine and wilt.
- Cut up the roasted tomatoes and add to the mixture. When risotto is almost done cooking, add the butter and cheese.
- Serve hot with a side salad and/or a portion of oven-baked salmon (see notes below).
*Notes: if you’d like to add oven-baked salmon to this meal, simply reuse the same baking sheet you roasted the tomatoes with. Place the salmon portions on the tin foil, drizzle with lemon juice and lemon pepper seasoning, and bake for approximately 20 minutes in your preheated 400 degree oven.