Baked Risotto with Roasted Vegetables
- Unexpected Foodie
- Mar 9, 2017
- 2 min read
11/115
I have a serious love for risotto, even though I've only made it a couple of times. The usual way to make it is stovetop, with A LOT of stirring. But this recipe has you baking it in the oven, and it was a-mazing!
So creamy, so rich, SO GOOD! And so much easier doing most of the cooking in the oven.
My last post included a recipe for roasted vegetables, which is what the risotto is topped with. This time, I used left over gold beets as well as carrots, and it was just as good. The recipe is incredibly simple, and just calls for roasting the veggies in the oven with some olive oil, put I'll post it again just in case.
Topped with extra parmesan cheese, this little dish is the perfect pick me up on a cold winter's day!
*Original recipe from The Newlywed Cookbook by Sarah Copeland
Ingredients
RISOTTO
- 1tbsp extra-virgin olive oil
- 1/2 an onion, finely chopped
- 3/4 cup Arborio rice
- 1/4 cup dry white wine (I used a sauvignon blanc)
- 2 to 2 & 1/2 cups of hot water, homemade or packaged organic chicken broth (we used organic broth from the store)
- 3/4 tsp kosher salt
- Pinch of freshly ground black pepper
- 2 tbsp unsalted butter
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
VEGGIES
- 2 lb winter squash or pumpkin, parsnips, carrots, beets, beetroots, or a mix (we used golden beets and carrots this time)
- 2 medium red or yellow onions, quartered
- Extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Handful of fresh parsley, coarsely chopped for garnish
Directions
- Preheat the oven to 400 degrees F.
- Roast the vegetables on a single baking sheet at the top rack of the oven
- Meanwhile, heat the olive oil in an ovenproof saucepan or dutch oven over medium high heat (If you don't have either an ovenproof sauce pan or dutch oven, you can start with a normal pot and transfer the risotto to a baking dish when you are ready to bake! Just make sure you cover it with tin foil or a lid. We did this, and it still turned out great)
- Add the rice and stir to coat with the oil
- Stir in the wine and cook until the wine has evaporated, about a minute more
- Stir in 2 cups of the water/broth, salt, and pepper, and bring to a boil
- Cover and transfer to the oven (Or transfer to oven proof dish and cover)
- 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 the other 1/4 or 1/2 cup hot water or broth, butter and cheese
- Serve topped with roasted vegetables and thin shavings (or finely grated) of Parmigiano-Reggiano
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