Baked Sundried Tomato Risotto With Grilled Vegetables And Balsamic Reduction
serves 2-3
If you’ve never made a balsamic reduction before, give it a shot. It can be prepared ahead of time and drizzled on all sorts of foods (even fruit!).
Read more about this recipe at VeganYumYum.
Risotto
1 garlic clove, minced
1/2 red onion, finely chopped (or 3-4 shallots)
2 tablespoons extra virgin olive oil
1 cup arborio rice
1/3 cup oil-packed sundried tomatoes, chopped
1 teaspoon dried Italian herbs (your choice)
1/2 cup cooking sherry
2 cups hot vegetable stock
1/2 teaspoon salt (if needed)
Vegetables
1 small eggplant, sliced
4 water-packed artichoke hearts, quartered
1 cup jarred roasted bell peppers, sliced
Reduction
Balsamic vinegar (at least 1/2 cup)
prep: 10 minutes
total: 40 minutes
oven-safe sauté pan (with lid)
cast iron grill pan
saucepan
1. Preheat oven to 450F. Begin by sautéing the garlic and onion in olive oil in an oven-safe sauté pan that has high sides and a tight-fitting lid. Once the onion has softened and browned, add the rice and stir to coat with the oil. Sauté for 2-3 minutes. Add tomatoes and herbs. Add the cooking sherry and stir until absorbed by the rice. Add the stock, stir, cover and bake for 25-30 minutes.
2. Meanwhile, heat a cast-iron grill pan with some olive oil. When the pan is very hot, add eggplant and drizzle with olive oil. Grill until tender, and remove from the pan. Add the artichoke hearts and grill for a few minutes; set aside. Sprinkle vegetables lightly with salt.
3. To make the reduction, heat balsamic vinegar in a sauce pan, reducing by half (until the vinegar is syrupy). The more vinegar you use, the easier it is to make (and the longer it takes). If using a small amount of vinegar, keep a close eye on it so that it does not burn. While the vinegar is reducing, check for consistency by drizzling some on a plate. If it is thick and syrupy, and tastes sweet and tangy, you’re ready to go.
4. Once the risotto comes out of the oven, remove the cover and fluff it with a fork.
5. Plate the dish: use a cooking ring if desired to form the risotto; cover it with artichokes, put the eggplant and peppers on the side and drizzle with balsamic reduction.
