Roasted Vegetable and Quinoa Risotto

This roasted vegetable and quinoa risotto is a hearty and flavorful dish that's perfect for a weeknight meal. The quinoa provides a nutty flavor and chewy texture, while the roasted vegetables add a pop of color and sweetness. The dish is also easy to make, and can be tailored to your own taste preferences.

Risotto is a classic Italian dish that is typically made with arborio rice. However, quinoa is a great substitute for arborio rice, as it cooks in a similar way and has a similar texture. Quinoa is also a good source of protein and fiber, making it a healthier choice than traditional risotto. I first came up with this recipe when I was looking for a way to use up some leftover roasted vegetables. I added quinoa to the mix, and the result was a delicious and satisfying dish that my whole family loved. I've been making this recipe ever since, and it's now one of my favorite weeknight meals.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss vegetables with olive oil and salt and pepper.
3. Roast vegetables for 20-25 minutes, or until tender.
4. While vegetables are roasting, cook quinoa according to package directions.
5. Heat olive oil in a large pot over medium heat.
6. Add onion and cook until softened.
7. Add garlic and cook for 1 minute more.
8. Stir in quinoa and vegetable broth and bring to a boil.

Why It Works

• Roasting the vegetables intensifies their flavor and sweetness.
• Using quinoa instead of arborio rice makes the dish healthier and more flavorful.
• The vegetable broth adds a rich and savory flavor to the risotto.
• Adding garlic and onion to the risotto provides a depth of flavor.
• Cooking the risotto in a large pot prevents it from sticking and burning.