Roasted Vegetable Risotto Recipes

BAKED RISOTTO WITH ROASTED VEGETABLES

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

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.

BAKED VEGETABLE RISOTTO

Steps:

• Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
• Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
• Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

BAKED RISOTTO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Peel and quarter the single Yellow Onion (1/2).
• Halve the Mushroom (8 ounce) and Brussels Sprouts (10). Chop the Carrot (4) into large chunks. Cube the Sweet Potato (1). De-stem and cut the Broccoli (1 head) into large chunks.
• Line a large baking sheet with tinfoil and lay the chopped sweet potato, brussels sprouts, medium carrots, quartered yellow onion, and broccoli in a single layer on baking sheet. Drizzle with Olive Oil (2 tablespoon)
• sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and place in preheated oven for 45 to 50 minutes, until fork tender. Add Mushroom when 20 minutes are left in cooking time.
• While the vegetables roast, start the risotto, Heat Olive Oil (1 tablespoon) over medium-high heat in a dutch oven or another pan that can be transferred to the oven. Add diced yellow onion and cook until translucent - about 3 to 5 minutes.
• Add Arborio Rice (3/4 cup) and stir to coat with oil.
• Add Dry White Wine (1/4 cup) and cook until most of the wine is evaporated, about 3 minutes.
• Add Chicken Broth (2 1/4 cup), Salt (1 teaspoon), and Pepper and bring to a boil.
• Cover with lid and place pot in oven during the last 20 minutes of roasting time for roasted vegetables. Check risotto after 20 minutes, most, if not all of the liquid should be evaporated and the rice just cooked.
• Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 tablespoon), and Shredded Parmesan Cheese (1/2 cup). Remove vegetables from oven once fork tender.
• Serve vegetables over risotto. Top with extra shredded parmesan cheese.

RISOTTO BAROLO WITH ROASTED VEGETABLES

Steps:

• For the Vegetables: Preheat the oven to 400 degrees F.
• Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready.
• For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.
• When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
• Copyright 2005 Television Food Network, G.P. All rights reserved

ROASTED VEGETABLE RISOTTO

Steps:

• Preheat the oven to 180ºC/Gas Mark 4. Place the vegetables in a roasting tin with sea salt and black pepper, rosemary and thyme, then bake for 30 minutes.
• Heat the dairy-free spread in a pan, then add the onions and herbs and fry until soft and translucent.
• Add the garlic to the pan and cook for another couple of minutes. Add the lemon juice and balsamic vinegar.
• Add the risotto rice and stir for another minute. Add the wine to the pan and stir until most the liquid has been absorbed.
• Gradually add the stock to the risotto and stir constantly until all most all of the liquid has been absorbed and the rice is cooked, around 20 minutes.
• Add a tbsp of Bonsan almond crème and stir it in to make a creamy consistency.
• Add the roasted vegetables and stir everything together until mixed well. Season to taste.
• Garnish with chives and serve with a side salad.

ROOT VEGETABLE RISOTTO WITH CARROT BUTTER

Steps:

• For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
• Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
• For the risotto: Heat the vegetable stock in a saucepan.
• In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
• Preheat the oven to 400 degrees F (200 degrees C).
• For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
• To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.
• Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.

ROASTED VEGETABLE RISOTTO

Steps:

• In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

ROASTED VEGGIE RISOTTO

Steps:

• Slice the courgettes and the tomatoes.
• Place the sliced vegetables on a form, toss with the olive oil and season.
• Heat the oven to 200C and roast for 1 hour.
• Heat the olive oil in a skillet and fry sage leaves until light brown. Set aside.
• Peel and chop the onion until soft.
• Heat the olive oil in a skillet and cook the onion.
• Add the rice and stir continuously until the rice look transparent.
• Pour in 2/3 cups the wine and simmer until totally evaporated. Pour in again 2/3 cups the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat, until the rice is cooked al dente
• Grate the parmesan.
• Stir in the fried sage leaves and mix well.
• Stir in the roasted vegetables and mix well.
• Season and stir in the most part of the grated parmesan.
• Divide the risotto among the bowls. Sprinkle with the rest of the grated parmesan and serve.

ROASTED VEGETABLE RISOTTO

Steps:

• Preheat oven to 200°C Bake potato, capsicum, and zucchini for 15 minutes.
• Meanwhile, heat the oil in a large, non stick saucepan (with a lid). Add the onion and cook for 2 minutes, or until softened.
• Add the aborio rice and toss to coat in oil. Add the soup, and 2 cans of water, mix well. Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
• Stir in the roasted vegetables, parmesan, and basil. Season with black pepper. Serve with a squeeze of lemon juice and extra basil.