BAKED RISOTTO WITH ROASTED VEGETABLES
Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day.
Provided by Fork vs Spoon
Categories Weeknight Dinners Nut-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel and quarter the single Yellow Onion (1/2).
- Halve the Mushroom (8 ounce) and Brussels Sprouts (10). Chop the Carrot (4) into large chunks. Cube the Sweet Potato (1). De-stem and cut the Broccoli (1 head) into large chunks.
- Line a large baking sheet with tinfoil and lay the chopped sweet potato, brussels sprouts, medium carrots, quartered yellow onion, and broccoli in a single layer on baking sheet. Drizzle with Olive Oil (2 tablespoon)
- sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and place in preheated oven for 45 to 50 minutes, until fork tender. Add Mushroom when 20 minutes are left in cooking time.
- While the vegetables roast, start the risotto, Heat Olive Oil (1 tablespoon) over medium-high heat in a dutch oven or another pan that can be transferred to the oven. Add diced yellow onion and cook until translucent - about 3 to 5 minutes.
- Add Arborio Rice (3/4 cup) and stir to coat with oil.
- Add Dry White Wine (1/4 cup) and cook until most of the wine is evaporated, about 3 minutes.
- Add Chicken Broth (2 1/4 cup), Salt (1 teaspoon), and Pepper and bring to a boil.
- Cover with lid and place pot in oven during the last 20 minutes of roasting time for roasted vegetables. Check risotto after 20 minutes, most, if not all of the liquid should be evaporated and the rice just cooked.
- Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 tablespoon), and Shredded Parmesan Cheese (1/2 cup). Remove vegetables from oven once fork tender.
- Serve vegetables over risotto. Top with extra shredded parmesan cheese.
Nutrition Facts : Calories 126 calories, Fat 5.6 g, SaturatedFat 1.9 g, Protein 4.5 g, Carbohydrate 15.6 g, Fiber 2.8 g, Sugar 3.1 g, Sodium 388.3 mg, TransFat 0 g, Cholesterol 7.0 mg, UnsaturatedFat 3.1 g
ROASTED VEGETABLE RISOTTO
Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.-
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
RISOTTO WITH VEGETABLES
Steps:
- Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
- Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
- Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
- To serve, place on large platter and garnish with basil leaves and cherry tomatoes.
BAKED RISOTTO WITH ROASTED VEGETABLES
Provided by Sarah Copeland
Categories Wine Cheese Dairy Rice Vegetable Bake Vegetarian Dinner Parmesan Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
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.
FRESH VEGETABLE RISOTTO
Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
- Stir in the rice- Cook and stir for 5 minutes.
- Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
- This should take about 15 minutes.
- Stir in tomato, carrot, and the remaining 1/2 cup broth.
- Cook and stir till rice is slighly creamy and just tender.
- Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
- If desired, garnish with some tomato slices- Serve immediately.
BAKED VEGETABLE RISOTTO
Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
- Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
- Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
VEGETABLE RISOTTO
Dried mushrooms are reconstituted in hot water. Lettuce and fennel are sweated down in some hot butter in a big, heavy-bottomed pot, then set aside. Onion takes their place, followed by short-grained arborio rice, followed by hot water. Then the cook stirs and stirs, performing the old dance of risotto. (I tried the dish using the stock left by the mushrooms but found it too muddy and dank.) The mushrooms, diced small, go into the pot along with some more water and stirring. Then, at the end, the lettuce and fennel, some Parmesan, a heavy dusting of nutmeg and whatever butter is left. The result is remarkable, particularly in the matter of the lettuce, a mineral thread of flavor above the soft forest floor of the rice.
Provided by Sam Sifton
Categories main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Put the mushrooms in a bowl, and pour hot water over them. Allow them to steep for 20 minutes, then squeeze them out and mince. Reserve the mushroom broth for another purpose.
- Put four cups of water in a pot, and set it over high heat to boil. Keep it hot.
- In a heavy saucepan set over medium heat, melt 5 tablespoons butter and when it foams, cook the lettuce and fennel until soft. Lift them out of the pan and set aside. Add another tablespoon of butter if necessary, and cook the onion until translucent. Add the rice, and stir until it is glistening and hot.
- Add a cup of the hot water to the mixture, and stir it until the liquid is absorbed, approximately 5 minutes. Add another cup of the water, and stir again until it is absorbed. Add the mushrooms, and stir again, then add a pinch of salt and another half cup of the hot water. When the liquid has been absorbed, taste the rice to see if the grains offer the slightest resistance to your teeth. If not, add the rest of the water, and stir again to combine.
- Stir in the lettuce, the fennel, the Parmesan and any remaining butter, then grate nutmeg generously over the mixture.
VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
RISOTTO BAROLO WITH ROASTED VEGETABLES
Baby carrots and turnips have tender skins and don't need to be peeled, just scrubbed well. Baby beets retain their beautiful color if roasted in their skins and peeled after cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings as a main course, or 6 as an appetizer
Number Of Ingredients 18
Steps:
- For the Vegetables: Preheat the oven to 400 degrees F.
- Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready.
- For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.
- When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
- Copyright 2005 Television Food Network, G.P. All rights reserved
ROASTED VEGETABLE RISOTTO
Make and share this Roasted Vegetable Risotto recipe from Food.com.
Provided by Sara 76
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Bake potato, capsicum, and zucchini for 15 minutes.
- Meanwhile, heat the oil in a large, non stick saucepan (with a lid). Add the onion and cook for 2 minutes, or until softened.
- Add the aborio rice and toss to coat in oil. Add the soup, and 2 cans of water, mix well. Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
- Stir in the roasted vegetables, parmesan, and basil. Season with black pepper. Serve with a squeeze of lemon juice and extra basil.
Nutrition Facts : Calories 423.8, Fat 9.1, SaturatedFat 2.2, Cholesterol 5.5, Sodium 130.6, Carbohydrate 75.5, Fiber 5.1, Sugar 4.9, Protein 9.2
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