Cheddar and Prosecco Risotto with Roasted Vegetables

This delightful Cheddar and Prosecco Risotto combines the creamy richness of cheddar cheese with the effervescence of Prosecco, creating a dish that's both comforting and sophisticated. Roasted seasonal vegetables add a touch of sweetness and depth, making it a perfect centerpiece for any dinner. This recipe respects traditional risotto techniques while introducing a unique flavor twist.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup Prosecco
• 1 cup sharp cheddar cheese, grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup assorted seasonal vegetables (e.g., zucchini, bell peppers, carrots), diced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and caramelized.
2. In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the Prosecco and stir continuously until it is mostly absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This should take about 18-20 minutes, or until the rice is creamy and al dente.
7. Once the risotto is cooked, remove it from heat and stir in the grated cheddar cheese until melted and creamy. Season with salt and pepper to taste.
8. Serve the risotto topped with the roasted vegetables and garnish with fresh parsley.