Roasted Vegetable Risotto

Ingredients

2 Tbsp. olive oil, divided
2 tsp. Garlic in Oil
1 green pepper, small diced
1 red pepper, small diced
1 zucchini, small diced
1 small onion, small diced
4 plum tomatoes, peeled, seeded and small diced
1 lb. Arborio rice
1¾ qt. prepared Liquid Vegetable Consommé Prep
1 tsp. chopped thyme
1 Tbsp. chopped basil
1 Tbsp. chopped parsley

Instructions

(yields 16-20 portions)

Toss the Garlic in Oil and vegetables in 1 tablespoon olive oil. Caramelize in a preheated 400° oven. Remove from oven and reserve for later use. Add remaining tablespoon of oil to sauté pan. Add rice and toss to coat. Add 1 cup of prepared Liquid Vegetable Consommé Prep. Stir continuously while simmering, until fully absorbed. Repeat the process until all the stock is gone and rice is tender. Add the caramelized vegetables and herbs. Toss gently. Season with additional undiluted Liquid Vegetable Consommé Prep.