Baked Risotto With Grilled Veggies And Balsamic Reduction

Name: Baked Risotto With Grilled Veggies And Balsamic Reduction
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 4 Water Packed Artichoke Hearts; 118 milliliters Balsamic Vinegar (at least; 1 Small Eggplant; 2 Tbs Extra Virgin Olive Oil; 1 Garlic Clove, minced; 1 teaspoon Dried Italian Herbs, your choice; 79 milliliters Oil Packed Sundried Tomatoes, chopped; 1 Bell Pepper (or jared, roasted red pepper); 1 Red Onion, finely chopped (or 3-4 shallots); 1 teaspoons Salt (if needed); 118 milliliters Cooking Sherry; 473 milliliters Hot Vegetable Stock, or water and veg bullion cube

The recipe Baked Risotto With Grilled Veggies And Balsamic Reduction could satisfy your Mediterranean craving in roughly 33 minutes. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 811 calories, 12g of protein, and 26g of fat each. It is a good option if you're following a gluten free and vegan diet. It will be a hit at your The Fourth Of July event. If you have arborio rice, onion, oil sundried tomatoes, and a few other ingredients on hand, you can make it.