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Roast vegetable risotto

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  • 1 bunch baby beetroot, trimmed, scrubbed, halved
  • 1 medium red onion, cut into thin wedges
  • 300g orange sweet potato, cut into thin wedges
  • 2 tablespoons olive oil
  • 1 litre Massel vegetable liquid stock
  • 2 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 20g butter, chopped
  • 2/3 cup finely grated parmesan or vegetarian hard cheese


  • 1
    Preheat oven to 200°C/180°C fan-forced. Place carrots, beetroot, onion and sweet potato on a large baking paper lined baking tray. Drizzle with half the oil. Season with salt and pepper. Bake for 35 minutes or until vegetables are tender.
  • 2
    Meanwhile, place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
  • 3
    Heat remaining oil in a large saucepan over medium heat. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 minute or until wine is reduced by half.
  • 4
    Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Remove from heat. Stir in butter and parmesan. Serve topped with roasted vegetables.

Source: taste.com.au


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