Risotto Cake with Roasted Vegetables

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.

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.

Combine all ingredients for Risotto Cake Seasoning Mix.

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.

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.

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