I made this Garden Veggie Risotto over the weekend for a group of friends – it was a big hit and I was asked by several of them to share the recipe…so here it is…Enjoy!
Garden Veggie Risotto
1 head cauliflower, cut into bite sized pieces
1 head broccoli, cut into bite sized pieces
4 carrots, peeled & sliced on the diagonal
1/2 red onion, diced
3 garlic cloves, minced
extra virgin olive oil + butter
1 1/2 cups Arborio rice
salt & fresh ground pepper
1/2 cup white wine
32 oz vegetable stock
1/2 cup freshly shredded Parmesan cheese
Heat oven to 400°F. Toss the cauliflower with a little extra virgin, seasoning with salt & fresh ground pepper. Place on a baking tray. Toss the broccoli with a little extra virgin olive oil & season with salt and fresh ground pepper. Place on a baking tray. Toss the carrots with a little extra virgin olive oil & season with salt and fresh ground pepper. Place on baking tray. Roast the veggies in the heated oven 8-10 minutes until tender and lightly browned. Meanwhile, heat some extra virgin olive oil in a large deep skillet. Add onions and sauté a few minutes; add the garlic and the arborio rice along with a pat of butter. Stir well to coat. Season with 1/2 teaspoon salt and some fresh ground pepper. Sauté a few minutes. Add the white wine and stir. Add the vegetable stock one ladle at a time (~1/4 cup each time), stirring between each addition of broth – allowing the stock to absorb slowly into the rice; this can take up to 30 minutes. When all the stock has been absorbed and the risotto is tender and creamy, stir in the roasted veggies and most of the Parmesan cheese. Stir to combine. Serve with additional shredded Parmesan cheese on top. Makes 4-6 servings.
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