Vegetarian Saffron Risotto with Roasted Vegetables

Roast the Vegetables

1. 1Preheat oven to 200°C (400°F). Toss chopped bell peppers, zucchini, eggplant, and halved cherry tomatoes with olive oil, dried herbs, salt, and pepper on a baking sheet.
2. 2Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.

Prepare the Saffron Broth

1. 1In a small bowl, steep the saffron threads in about 3 3/8 fl oz of the warm vegetable broth for at least 10 minutes.

Cook the Risotto

1. 1Heat olive oil in a large, heavy-bottomed pan or pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. 2Add the minced garlic and cook for another minute until fragrant.
3. 3Stir in the arborio rice and toast for 1-2 minutes, ensuring each grain is coated with oil.
4. 4Pour in the white wine and stir until it has completely evaporated.
5. 5Add the saffron-infused broth to the rice and stir. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next.
6. 6Continue this process for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the broth.
7. 7Remove from heat. Stir in the grated Parmesan cheese and butter until melted and well combined.
8. 8Gently fold in the roasted vegetables.