Winter Roasted Vegetable Risotto
Simple white wine risotto with roasted winter vegetables is a wonderful winter meal!
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equipment
ingredients
- 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
instructions
- 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.