Spring Roasted Vegetable Risotto

Directions

1. 1

   Preheat the oven to 400 degrees and spray a standard cookie sheet with olive oil or nonstick spray.

2. 2

   Add your asparagus, tomatoes and bell peppers to the cookie sheet, drizzle with olive oil and season well with salt and pepper.

3. 3

   Place in the oven to cook for 30-40 minutes, until roasted and glorious.

4. 4

   Start your rice. In a large saucepan on medium-low heat, add the butter, shallot and garlic. Heat for 3-5 minutes, until translucent, turn the heat to low and add the wine to scrape up the bits from the bottom of the pan.

5. 5

   Next, add the broth, the milk and the rice.

6. 6

   Bring up to high heat, then reduce to a simmer and cover.

7. 7

   Make sure to stir frequently and that there is always enough liquid to prevent the rice from burning. This will take about 45 minutes, so grab a magazine and stay close to the kitchen so you can occasionally stir! (It's worth it, I promise)

8. 8

   When the rice is fully cooked, stir in the goat cheese (optional), the roasted vegetables and top with chopped fresh parsley.