Risotto with Balsamic Roasted Vegetables

Directions:

Heat oven to 450 degrees F. and spray a large baking pan with cooking spray.

Combine red pepper, zucchini, tomatoes, garlic, carrots, and celery in a large bowl. Add vinegar and 1/4 cup olive oil and toss well. Place in baking pan and roast until vegetables are well-browned and tender, about 30 minutes. Remove from oven, season with salt and pepper and set aside.

In a large saucepan, heat remaining 2 tablespoon olive oil over medium-high heat. Add onion and red pepper flakes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding broth 1/2 cup at a time, letting each addition evaporate before adding the next addition. After fourth addition of broth is added, begin tasting rice. Rice should be al dente when done.

You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of broth is absorbed, add roasted vegetables. After last addition of broth is absorbed, remove from heat, and stir in butter, Romano cheese, parsley, and basil. Season with salt and pepper. Serve immediately.