Is there anything better than roast veggies in Winter? Well we say yes… our Winter Vegetable Risotto that is!

Roast Winter Vegetable Risotto
Serves 4-6

1 tbsp olive oil
150g butter
1 onion, very finely chopped
4 cloves garlic, finely chopped
60ml white wine
300g arborio rice
1L salt-reduced chicken stock
Juice 1/2 lemon
40g finely grated parmesan

2 small sweet potatoes, peeled, halved or 300g pumpkin
1 bulb fennel, quartered
2 small parsnip, peeled
6 baby carrots, scrubbed, stalks removed
2 tbsp olive oil
1 tbsp dried Italian herbs
Salt (optional) and pepper

Preheat oven to 140ºC. Toss veggies in olive oil, herbs and season with salt and pepper. Spread onto a baking tray and bake for 30-40 mins or until veggies are soft.

Meanwhile, to make risotto heat oil and 60g butter. Fry onion and half garlic. Add rice and wine, stir until wine has absorbed.

Add chicken stock gradually, stirring constantly, until absorbed and rice is soft. Depending on your rice you may need to add a little boiling water at the end to get the risotto to a nice, loose consistency. Remove pan from heat, stir through remaining 30g butter, parmesan and lemon juice, then stir through roast veggies to serve.

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