Risotto Cake with Roasted Vegetables

Ingredients

Risotto Cake 1 tsp extra virgin olive oil 1/3 cup diced yellow onions 1 tsp minced garlic cloves 2/3 cup Arborio rice 1/2 tsp sea salt 1 1/2 cups vegetable stock

Roasted Vegetables 1 med fresh zucchini, cut into ¼-inch strips 1 lg Portobello mushrooms, cut into 1/4-inch strips 1 cup peeled and sliced eggplant, cut into 1/4-inch thick rounds 1/2 cup sliced red onions 1 red bell pepper, cut in half 1/2 cup shredded mozzarella cheese

Risotto Cake Seasoning Mix 1 tsp garlic granules 1/2 tsp dried basil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper

1 cup Marinara Sauce

Instructions

1. In a large sauté pan over medium heat, sauté onions and garlic in olive oil until onions are translucent. Add rice to the pan and sauté for 1 to 2 minutes. Add salt, and begin adding vegetable stock to pan ½ cup at a time, stirring constantly until liquid is absorbed. Continue adding broth 1/2 cup at a time until all liquid has been absorbed and rice is creamy. Allow rice to cool for 15 to 20 minutes.

2. Preheat griddle or electric skillet to 350F. For each cake, use ⅓ cup of risotto mix, form into a ball, and flatten to 1/4-inch thickness. Spray griddle with canola oil spray, and place risotto cakes on griddle until crisp on each side. Place each cake on a baking sheet after grilling.

3. Combine all ingredients for Risotto Cake Seasoning Mix.

4. Preheat oven to 350F. Spread vegetables on a separate baking sheet. Lightly coat vegetables with canola oil spray and dust evenly with 1 teaspoon Risotto Cake Seasoning Mix. Roast in the oven for 20 minutes, or until slightly browned. Peel skin off red pepper and slice into strips.

5. Evenly divide roasted vegetable mix over each of the 4 risotto cakes. Top each cake with 2 tablespoons mozzarella cheese. Dust each cake with a pinch of remaining Risotto Cake Seasoning Mix and bake for 5 to 10 minutes, or until cheese melts.

6. Ladle 1/4 cup of Marinara Sauce on a plate and top with one risotto cake with roasted vegetables.