Farmers’ Market Risotto

Last summer I was strolling through the farmers’ market and stopped at the tomato stand. They sell all kinds of tomato items including tomato broth. I had not seen tomato broth before and was intrigued.  I picked some up and decided to make a creamy tomato risotto topped with roasted vegetables for a dinner party. It turned out so well I knew I had to figure out a way to replicate it without tomato broth since that is not an easily accessible item. This recipe came out just as delicious if not better! It is a perfect summer meal and vegan. 

1 red onion chopped in 1-inch pieces

1 medium eggplant chopped in 1-inch pieces

1 zucchini cut into half moons

1 red pepper chopped in 1-inch pieces

1 yellow pepper chopped in 1-inch piece

4 tablespoons olive oil divided

2 teaspoons dried thyme divided (or 2 tablespoons fresh)

3 garlic cloves minced

1 red onion diced

1 ½ cups arborio rice

1 cup white wine

2 cups vegetable broth

1 cup tomato juice

1 can coconut milk

1 tsp salt

Freshly ground pepper

2 tablespoons tomato paste

Fresh thyme sprigs for garnish (optional)

Preheat oven to 400 degrees. Add 1 onion, eggplant, red pepper, and zucchini to a large baking sheet. Toss with 2 tablespoons of olive oil, 1 teaspoon dried thyme, and season with salt and pepper. Spread the veggies out evenly on the baking sheet. Cook 35-40 minutes, stirring halfway through until veggies are soft.

In a medium pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and pinch of salt. Cook 5-7 minutes, until onion is soft. Add in 1 teaspoon dried thyme and risotto and cook 2 minutes.  Add the wine and stir. Then add 1 cup of broth and bring to a boil. Reduce heat to low and simmer for 25 minutes. Continue to add in the remaining broth, tomato juice, and coconut milk 1 cup at a time. After each cup is added continue to stir and let the liquid reduce before adding another cup of liquid. Once risotto is cooked and soft (I usually test it to make sure,) add in the teaspoon of salt, fresh pepper, and 2 tablespoons of tomato paste. Season to your liking with more salt or pepper.

Divide risotto among 4 pasta bowls and top with the roasted veggies. Garnish with a sprig of fresh thyme if desired.

Serves 4