Roasted Vegetable Risotto
- Roasted Winter Vegetables (butternut squash, onion, cherry tomatoes, parsnips)
- 1 tbsp extra-virgin olive oil
- 1/2 onion, finely chopped
- 3/4 cut Arborio rice
- 1/4 cup dry white wine
- 2 to 2.25 cuts hot water, chicken stock, or mix
- 3/4 tsp kosher salt
- pinch of freshly ground black pepper
- 1 to 2 tbsp butter
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- Preheat oven to 400 degrees. Roast the vegetables on a single baking sheet on the top rack of the oven 45 minutes
- Meanwhile, heat the olive oil in a n 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 unti the wine has evaporated, 1 minute more.
- Stir in 2 cups of the water/stock, 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
- You'll know when the risotto is cooked when most of the liquid is absorbed.
- Remove the risotto from the oven and stir in another 1/2 cup hot water/stock, the butter, and cheese.
- Serve topped with roasted vegetables and more parm
Source: The Newleywed Cookbook
