This fall recipe comes right from Chef Don! It’s the perfect taste for a cool Autumn night.
What You’ll Need:
- 2 medium onions
- 1 large zucchini
- 1 large yellow squash
- 3 ounces of broccoli
- 3 ounces of cauliflower
- 1 large carrot
- 1 green pepper
- 1 red pepper
- 1 tablespoon olive oil
- 3 cloves of garlic
- 2 cups Arborio rice
- 1 cup dry sherry
- 4 cups of vegetable broth
- 1 teaspoon salt and ground black pepper
- 4 ounces of chevre (goat’s cheese)
- Parmesan Cheese
Preparing the ingredients:
To Make:
Peel and dice the onions, carrots, and rest of vegetables. Pre-heat oven to 375 degrees. Place all veggies on greased sheet tray as well as garlic & olive oil. Roast in oven for about 45 minutes until veggies are soft to the touch. While veggies are roasting, prepare the risotto rice.
Place rice into boiling vegetable stock with the wine. Lower the heat and cook down until liquid is absorbed and rice is soft, stir in Chevre cheese and vegetable medley, salt and pepper to taste and top with Parmesan cheese, and serve.
Makes about 4 servings
Chef Don Poses with the finished product!
