Provencal Roasted Vegetable Risotto with Lemon Herb Gremolata

Ingredients

• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 medium zucchini, cubed
• 1 medium eggplant, cubed
• 1 medium red bell pepper, sliced
• 4 cups vegetable broth, warmed
• 1 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• to taste salt and pepper

• 1 bunch flat-leaf parsley, finely chopped
• 1 lemon zest
• 2 cloves garlic, minced

Method

1. 01
   Preheat your oven to 400°F (200°C). Toss the zucchini, eggplant, and red bell pepper in 1 tablespoon of olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. 02
   In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. 03
   Add the arborio rice to the pan, stirring to coat it with the oil and onion mixture. Toast the rice for 2-3 minutes until it begins to look translucent.
4. 04
   Pour the white wine into the pan, stirring continuously until it has been absorbed by the rice.
5. 05
   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. 06
   Stir in the roasted vegetables and Parmesan cheese, and season with additional salt and pepper to taste. Remove from heat and cover to keep warm.
7. 07
   To prepare the gremolata, combine the parsley, lemon zest, and minced garlic in a small bowl.
8. 08
   Serve the risotto in warm bowls, topped with a generous sprinkle of lemon herb gremolata.