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Roast vegetable risotto
Roast vegetable risotto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Quick and flavorful veggie risotto bursting with goodness!
Ingredients:
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  • 1 bunch baby beetroot, trimmed, scrubbed, halved
  • 1 medium red onion, cut into thin wedges
  • 300g orange sweet potato, cut into thin wedges
  • 1 litre vegetable liquid stock
  • 2 garlic cloves, crushed
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 20g butter, chopped
  • 165.00 ml finely grated parmesan or vegetarian hard cheese
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Spread carrots, beetroot, onion, and sweet potato on a baking tray lined with parchment paper. Drizzle with half of the oil and add salt and pepper for seasoning. Roast for 35 minutes until veggies are tender.
  • While you wait, pour the stock into a saucepan, cover it, and bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer until you are ready to use it.
  • In a large saucepan over medium heat, heat the remaining oil until shimmering. Add garlic and rice, stir and cook for 1 minute. Pour in the wine, bring to a boil, and simmer until reduced by half, about 1 minute.
  • Pour 1/3 cup stock into the rice mixture and cook while stirring until the stock is fully absorbed. Continue adding stock in 1/3 cup increments, allowing each portion to be absorbed before adding more, until the rice is creamy and tender. Take the mixture off the heat and blend in butter and parmesan. Serve with a topping of roasted vegetables for a delightful meal.

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