Creamy risotto… no stirring required! This No-Stir Risotto is completely foolproof and SO delicious with balsamic roasted vegetables!
It’s no secret that I love having people over to my house, and it’s definitely no secret that I love to feed them! There’s something about feeding people that makes me happy….like I am really taking care of them….and there is no better compliment than someone having two or three helpings of whatever I made and being absolutely stuffed when they leave! Thinking back, it all started in college, as soon as I had an apartment. I loved the idea of inviting friends over for dinner, and in my tiny apartment kitchen I tried my hand at homemade gnocchi, bruschetta, pasta, and more. At the time, it felt so “adult” to me….and I quickly realized that I loved to entertain! When Ellia was little we had people over all the time – for brunches, dinners, cookouts, Packer games….and when Greta was a newborn I was still hosting a weekly dinner for friends while Jorden was at class. It wasn’t until Nora came along that everything changed.
Anyone who says the real change comes when you have two kids is crazy! Two is a breeze! It’s when you have three kids that your life is turned upside down….or at least that’s the way it worked out for me. Three kids means someone always needs you. Three kids means yet another person’s laundry in the mounds and piles that never end! Three kids means that, at any given time, one of them is surely crying. And three kids definitely means less entertaining.
Because now, when dinnertime rolls around, the last thing we are thinking about is having someone over! First of all, dinnertime = chaos at our house. Someone is usually on the floor, or standing on their chair, or laughing so hard you’re worried they might choke. Second of all, dinnertime means that bedtime is in sight….and having someone over would clearly postpone that! (Not an option!) Third, by dinnertime, the idea that I would want to take care of one more person (in addition to the 3 kids I’ve been taking care of all day) sounds like sheer madness! All in all, I guess it’s safe to say that we really don’t have people over like we used to…!
But. The fact still remains that I really do still love having people over….and I really do still love to feed them. (It only sounds like I don’t!) It’s just that I have to be realistic….and if I want to enjoy their company at all, I have to make something that is E-A-S-Y!! Like this No-Stir Risotto with Balsamic Roasted Vegetables. This dish is perfect for entertaining (even with three kids) because it’s quick and easy…..yet impressive! So you can still enjoy your company, and take care of your kids, without losing your mind. Which is NOT an easy feat.
No-Stir Risotto
Creamy risotto... no stirring required! This No-Stir Risotto is completely foolproof and SO delicious with balsamic roasted vegetables!
Ingredients
- 1/2 cup chopped red onion
- 2 Tablespoons olive oil
- 1 1/3 cups Arborio rice
- 4 cups water
- 1 teaspoon instant chicken bouillon granules
- 1 cup grated Parmesan cheese
- 8 cups chopped fresh vegetables (I used 1 small zucchini, 1 small yellow squash, 4 oz. sliced baby bella mushrooms, 1/2 medium eggplant, 1/2 c. red onion, 1 green pepper)
- 1/8 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees.
- In a medium saucepan heat 2 Tbsp. olive oil; add 1/2 cup chopped red onion and saute until tender.
- Add uncooked Arborio rice; stir and cook 2 minutes.
- Stir in water, bouillon granules, and a dash of pepper. Bring to a boil; reduce heat. Cover and simmer 20 minutes.
- While rice is simmering, spread 8 cups chopped fresh vegetables on a large rimmed baking sheet. Drizzle with 1/8 cup olive oil, 1/4 cup balsamic vinegar, and 1 teaspoon kosher salt.
- Roast at 425° for 25 minutes, stirring halfway through.
- When rice is finished, let stand, covered, 5 minutes. Stir in Parmesan cheese.
- Serve balsamic vegetables over risotto; season with additional kosher salt or balsamic vinegar as desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 567Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 22mgSodium: 1027mgCarbohydrates: 75gFiber: 16gSugar: 15gProtein: 20g
Lisa Longley says
I know it’s not easy, but you always make it seem like it is! This looks delish Cath!
Cathy Trochelman says
Thanks, Lisa! I’m not sure I always make it look easy….but I try!!
Jessica @ Barefoot by the Sea says
Yum! I love this – and it’s different than our usual fare! Thanks again Cathy! You make the most delicious food 🙂
Lita says
I could eat roasted vegetables by the pound. These sound delicious.
We’re having a party at Tumbleweed Contessa featuring anything from the garden. Hope you can come. http://www.tumbleweedcontessa.com
Linda @ Tumbleweed Contessa
Betty Daniels says
I have made roasted veggies, but never have tried to make risotto. Maybe sometime soon. This looks so good. ☺
Julie Corbisiero says
Hi, this recipe looks so good and healthy and something my family would love. I saw it on craft-o-maniac.
Julie from julieslifestyle.blogspot.com
Ms Lemon of Make Mine Lemon says
I am always looking for dishes to feed guest. This looks wonderful.
Jill Plenty says
This looks wonderful, love roasted veggies! Found this at ISBMTF Monday Linky Party, thanks for sharing!
Jill @ Mama Ging
Melanie @ Just Some Salt and Pepper says
This looks absolutely delicious! I have never made risotto before, but this recipe looks too good to pass up.
Christie Daruwalla says
I love risotto. I don’t make it much because of the time commitment. Love the texture of yours. Thanks for sharing on Thursdays Treasures. This will be a feature.