Root Vegetable Risotto With Carrot Butter Recipes

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:

• Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
• When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
• When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
• Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
• Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.

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.

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.