Roasted Veggie Risotto Recipes

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.

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.

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.

Steps:

• Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
• Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
• Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.