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.
OAT-BEET RISOTTO WITH ROASTED VEGETABLES
Purple carrots not only look pretty, they also contain anthocyanins, antioxidants that can help protect the body from inflammation.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes.
- Divide the risotto among bowls. Top with the roasted vegetables and parsley.
Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 829 milligrams, Carbohydrate 57 grams, Fiber 12 grams, Protein 20 grams, Sugar 11 grams
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 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.
ROASTED VEGGIE RISOTTO
Try this easy nice meal for your family during busy weekdays.
Provided by ranya1970
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Slice the courgettes and the tomatoes.
- Place the sliced vegetables on a form, toss with the olive oil and season.
- Heat the oven to 200C and roast for 1 hour.
- Heat the olive oil in a skillet and fry sage leaves until light brown. Set aside.
- Peel and chop the onion until soft.
- Heat the olive oil in a skillet and cook the onion.
- Add the rice and stir continuously until the rice look transparent.
- Pour in 2/3 cups the wine and simmer until totally evaporated. Pour in again 2/3 cups the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat, until the rice is cooked al dente
- Grate the parmesan.
- Stir in the fried sage leaves and mix well.
- Stir in the roasted vegetables and mix well.
- Season and stir in the most part of the grated parmesan.
- Divide the risotto among the bowls. Sprinkle with the rest of the grated parmesan and serve.
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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