December 22, 2012

Roasted Root Vegetable Risotto

We'll be away from home almost every day until New Year's, so I pulled everything out of my vegetable drawer yesterday so I knew what I needed to cook before leaving.  I ended up being able to use everything in just two recipes.

The first was a make-shift recipe I created.  I roasted all of the vegetables you see in the photo below except the leeks which were added to the risotto.  The veggies include a rutabaga, a black radish, a chioggia beet, a parsnip and celeriac (aka celery root). 


I roasted the veggies at 425 degrees for 20 minutes, after coating them in olive oil and seasoning with salt & pepper.  I would typically just mix all the veggies together, but I wanted to keep the black radish separate because only Chris appreciates its peppery bite.


Let's take a closer look at the chioggia beet.  Have you seen one before?  I think it's the coolest looking vegetable.  It's an heirloom beet from Italy that came in my last CSA box, as did the black radish, parsnip and celeriac.  The rutabaga was from the winter farmers' market.


I followed a really basic risotto recipe.  3 tablespoons butter, 1 1/2 cups chopped leeks/onions, 3/4 cup arborio rice, 3 cups vegetable broth, and 3/4 cup grated Parmesan cheese.  No white wine needed, and only occasional stirring required.  Toward the end of the 20 minute risotto cook time, I stirred in the roasted vegetables.


I topped each serving with more Parmesan cheese and salt & pepper.  Such a delicious and easy way to clean out my vegetable drawer!

3 comments:

  1. The risotto looks wonderful. Merry Christmas Karis!

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  2. Using all your veggies in two recipes--that's quite a feat. Enjoy your holidays and your travels and see you next year!

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  3. Love the confetti of root veg! :)

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