Risotto With Winter Vegetables Recipes

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BAKED RISOTTO WITH ROASTED VEGETABLES



Baked Risotto with Roasted Vegetables image

Provided by Sarah Copeland

Categories     Wine     Cheese     Dairy     Rice     Vegetable     Bake     Vegetarian     Dinner     Parmesan     Fall     Winter     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

Roasted Winter Vegetables
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
3/4 cup/150 g Arborio rice
1/4 cup/60 ml dry white wine
2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
  • Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
  • Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
  • Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

VEGETABLE RISOTTO



Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

RISOTTO WITH ROASTED WINTER SQUASH



Risotto with Roasted Winter Squash image

Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
Salt to taste
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
  • Bring the stock to a simmer in a saucepan.
  • Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
  • Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams

BARLEY RISOTTO WITH ROASTED WINTER VEGETABLES



Barley Risotto with Roasted Winter Vegetables image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 14

4 cups chicken or vegetable broth, homemade or low-sodium canned
2 sprigs fresh thyme
1 medium carrot, sliced
1 small celery root (about 1/2 pound), peeled and cut into 3/4-inch chunks
1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
1 cup pearl barley
1/2 medium onion, chopped
2 cloves garlic, smashed
1/2 cup dry white wine
4 to 5 cups torn mustard greens (1 small bunch)
Freshly ground black pepper
1 cup freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
  • Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
  • Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.

Nutrition Facts : Calories 397 calorie, Fat 16 grams, SaturatedFat 2 grams, Carbohydrate 55 grams, Fiber 10 grams, Protein 10 grams

RISOTTO WITH LEMON AND SPRING VEGETABLES



Risotto with Lemon and Spring Vegetables image

This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound fresh asparagus, trimmed
5 cups chicken stock
6 tablespoons butter, divided
1 pound fresh baby spinach, thinly sliced
1 teaspoon salt
1 medium leek (white portion only), finely sliced
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 tablespoons lemon juice
3/4 cup cubed fully cooked ham
1 tablespoon grated lemon zest
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

BARLEY RISOTTO WITH ROASTED VEGETABLES



Barley Risotto With Roasted Vegetables image

This is originally from Cooking Light, but I modified it a bit because the reviews on their website all mentioned how bland it was. I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but I actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish.

Provided by ksduffster

Categories     Grains

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil, divided
1/2 cup onion, chopped (I use frozen, unthawed)
1 tablespoon garlic, minced
4 cups reduced-sodium fat-free chicken broth, divided
1 1/4 cups pearl barley, uncooked
1/2 cup parsnip, diced
1 1/2 cups carrots, diced
1 cup cauliflower floret, chopped
1 cup broccoli floret, chopped
1 1/2 cups bell peppers, chopped
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1/4 teaspoon chili powder (or to taste)
2/3 cup parmigiano-reggiano cheese, grated and divided
1/3 cup pecans, toasted and chopped (optional)
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400°.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
  • Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
  • Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.

Nutrition Facts : Calories 373.2, Fat 8.2, SaturatedFat 3, Cholesterol 9.6, Sodium 286.3, Carbohydrate 64.4, Fiber 14, Sugar 6.4, Protein 13.9

RISOTTO WITH AUTUMN VEGETABLES



Risotto With Autumn Vegetables image

Make and share this Risotto With Autumn Vegetables recipe from Food.com.

Provided by JackieOhNo

Categories     Short Grain Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only)
4 cups chicken broth, preferably homemade (or as needed)
2 cups italian short-grain rice (such as Arborio or Tesori)
1 small carrot, pared and cut into 1/4-inch dice
1 small turnip, pared and cut into 1/4-inch dice
1 small celery rib, cut into 1/4-inch dice
salt & freshly ground black pepper
1/4 cup freshly grated parmesan cheese
1/4 cup diced canned Italian plum tomato
1 garlic clove, minced

Steps:

  • Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
  • Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
  • Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
  • Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
  • Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
  • Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

Nutrition Facts : Calories 611.5, Fat 22.1, SaturatedFat 9.8, Cholesterol 36, Sodium 888.8, Carbohydrate 86.5, Fiber 4, Sugar 3.2, Protein 14.6

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