Risotto Cake with Roasted Vegatables

I thought that I was going to grill for dinner. The snow kind of put a damper on that for me. So, I bought one of my favorite go to items. Risotto cakes from the fresh market. I had some veg in the fridge, so I tossed yellow squash, matchstick carrots, shallot, broccoli, red pepper and mushrooms with some olive oil, garlic and Italian seasoning and roasted them in the oven at 400. After 15 minutes I tossed them and added the risotto cakes for another 10 minutes. I turned the cakes over and topped them with taleggio and cooked then until the cheese was melted. I placed the roasted veg on the plate and topped it with the risotto cake and topped that with some pesto. Ta Da a nice winter meal!

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