Winter Roasted Vegetable Risotto is bursting with flavor that is perfect for cozying up with. Whether you are making this for the family to be served alongside steak or roasted chicken, or perhaps a date night in with a bottle of red wine, this easy meal is a must for winter. Serves 4.
For me, risotto is a luxury that is easy to recreate at home.
It’s actually one of those dishes that I enjoy to make the most. This is the kind of recipe that forces you to enjoy the slow pleasure of cooking!
You stand near the stove with a glass of wine, a cocktail, or whatever you might be drinking, lazily stirring the risotto as it bubbles along in front of you. I like to put on something on the iPad or catch up on my favorite podcast as I cook!
Basically, it’s a moment for me to slow down, and in the whirlwind of life that is raising a toddler, it is a cherished time.
In each perfect bite of this creamy roasted vegetable risotto, you get earthy, slightly sweet roasted vegetables and creamy, rich rice. There’s no reason to save this recipe for a special occasion, it can become a cherished seasonal favorite!
parsnip – a cousin to the carrot, I feel like this veggie is totally overlooked! When roasted it’s slightly sweet and nutty, with earthy notes.
carrot – I love the simple and humble carrot. There’s so much you can do with it, but I think its flavor is best when roasted.
onion – the bite of red onion with the slight sweetness from roasting pairs perfectly with the other root veggies in this recipe. If you have to use a different onion, I recommend using white onion.
chicken or vegetable stock – chicken or vegetable stock has so much flavor, which is why it is so much better to use instead of water.
garlic – you can mince garlic yourself, but I always buy the pre-minced garlic in a jar. It just saves so much time and your hands don’t get all smelly.
arborio rice – the only rice to use for risotto, at least in my opinion, is arborio rice. While you can technically use long grain rice, it requires a different ratio of liquid.
fresh herbs – I used fresh sage and rosemary for this risotto recipe. The herbaceous notes are absolutely delightful.
this recipe’s must haves
This risotto skillet is the best because it has tall sides and is the perfect size for this particular recipe. You can even double it if you want!
A wooden spoon for all the stirring you have to do! I like this one because it’s so sturdy and has lasted forever for me.
here’s how to make winter roasted vegetable risotto
Preheat oven to 400˚F. Line a baking sheet with parchment paper or a silicone mat.
Add parsnip, carrots, and red onion to a large bowl with 2 tsp olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until tender, about 15 to 20 minutes. Remove from oven and set aside.
Before you get started, be sure to head up your stock in a small saucepan over medium heat. It should be warmed through before you start to use it.
In a large high-sided skillet over medium heat, heat the oil. Add garlic and cook until browned, about 30 seconds to 1 minutes. Stir in the rice and toast for about 2 minutes, stirring occasionally, until lightly golden.
Cook & Stir
Add wine and simmer until the liquid is almost all evaporated. Pour in 1 cup of warmed stock, stirring frequently. Continue to stir while the rice cooks, until the stock has been absorbed. Repeat this process of adding in 1 cup of stock at a time, stirring until the rice is cooked through.
Note that you may not need to use all the stock! Be sure to taste test the rice in between each addition to check for doneness! Mine usually takes about 25 to 35 minutes total to cook.
Stir in parmesan cheese and butter until it is all melted. Stir in fresh herbs, then add roasted vegetables and stir to combine. Season with salt and pepper to taste, then serve!
tips for success
Stir Regularly. You don’t have to stir the whole time, but regular stirring is a must for the creamiest risotto. It is what helps the rice release its starch! Personally, I love to turn on a show or podcast and just relish the time to myself as I cook.
Add stock one cup at a time. The key to making risotto is to add the liquid slowly. Allow each cup of liquid to be absorbed by the rice without adding more. It also helps get you a creamier result in the end!
Don’t skip the butter at the end. At the end of the recipe, adding the butter is something that is a MUST. I know that sometimes we want to skip calories or fat, but this is a necessary element of the perfect risotto. Stir in that butter (I promise it’s not a lot!) and parmesan cheese with joy!
why oven roasted instead of sautéed?
The flavor you get when you oven roast the vegetables is just so fantastic, so I highly recommend not skipping this step. Besides, it takes time to make the risotto so in that time you can roast the vegetables at the same time.
If you are truly tight on time and don’t want to bother roasting, you can easily sauté the vegetables.
what to serve with this risotto
I love serving risotto as a main, but it’s also a fantastic side dish to go along with your favorite main protein! You can keep things simple with grilled chicken or steak, but if you need some more creative ideas…
- Roasted chicken with white wine and herbs is such an easy protein and it comes together so quickly!
- Love seafood? Easy lemon baked salmon can be baked right in the oven while you tend to the risotto.
- For all my meat lovers, this chili coffee rubbed steak is absolutely fantastic to pair with the flavors of this winter roasted vegetable risotto.
how to store and reheat
Cool the risotto and store in an airtight container in the refrigerator. It will last for about 2 days. Do NOT freeze it.
To reheat, add 1 Tbsp unsalted butter and a splash of white wine or chicken stock to the risotto. Microwave for 3 minutes, stir and check the temperature. Microwave longer and add more liquid if necessary.
got more risotto questions?
I have a master How to Make Risotto post right here! It’s got everything from tips for modifications and using water instead of chicken stock (which you’ll find out I don’t recommend lol).
- 1 Tbsp + 2 tsp olive oil
- 1 large parsnip, peeled and cut into 1/2-inch pieces
- 2 to 3 carrots, peeled and cut into 1/2-inch pieces
- 1/2 red onion, peeled and cut into 1-inch pieces
- 3 cups chicken stock
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1 cup white wine (I used a chardonnay)
- 1/4 cup grated parmesan cheese
- 1 Tbsp butter
- 1 tsp freshly chopped sage
- 1 tsp freshly chopped rosemary
- Salt and pepper to taste
- Preheat oven to 400˚F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium saucepan, bring the chicken stock for the risotto to a simmer; cover and keep warm over low heat.
- Add parsnip, carrots, and red onion to a large bowl with 2 tsp olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until tender, about 15 to 20 minutes. Remove from oven and set aside.
- While the vegetables are roasted, in a large high side skillet, heat 1 Tbsp olive oil over medium heat. Add the garlic and cook until browned, about 1 minute. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated.
- Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total.
- Stir in parmesan cheese and butter until both are melted. Fold in roasted vegetables and fresh herbs. Season with salt and pepper to taste. Serve.