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Baked Risotto with Roasted Vegetables

Sarah Copeland
  • minutes
  • Serves 2

INGREDIENTS

1/2

Onion

1

Vegetables, Roasted Winter

3/4 cup

Arborio rice

1 pinch

Black pepper, freshly ground

3/4 tsp

Kosher salt

1 tbsp

Olive oil, extra-virgin

1 tbsp

Butter, unsalted

1/4 cup

Parmigiano-reggiano cheese

1/4 cup

White wine, dry

2 cups

Water, hot