Risotto is something that Eric has ordered in restaurants fairly often. I occasionally tried a bite of one he ordered and never had a desire to order a risotto for myself. He’s made different ones a time or two at home and they didn’t thrill me that much either. So when Eric was looking through the pantry for something to make for dinner and he suggested either pasta or risotto, I wanted to say, “Neither!” While I am half Italian, my taste buds come from my Irish half. But not wanting to annoy someone willing to cook for me, I agreed when Eric picked the risotto.
Eric ended up making a roasted spring vegetable risotto. I loved it! I would normally pick a potato dish over a rice dish any day of the week, but I was willing to let Eric make this risotto twice in one week. That says a lot! We threw in a lot of the veggies we had in the house, including Eric’s favorites, asparagus & Brussel sprouts. Risotto takes constant diligence when cooking the rice, but it is well worth it!
Roasted Spring Vegetable Risotto (adapted from allrecipes.com)
4 servings, prep time: 20 minutes, cook time: 30 minutes
Use whatever fresh veggies you have on hand.
- 1/2 pound asparagus, cut into 2-inch lengths
- 4 ounces grape tomatoes, halved
- 4 carrots, cut into 1-inch pieces
- 3 green onions, cut into 1-inch pieces
- 1 medium pepper (yellow, red or green), cut into 1-inch strips
- 1 1/2 cups halved Brussel sprouts (about 10 whole ones)
- 1 teaspoon chopped fresh rosemary leaves
- 1-3/4 cups chicken or vegetable broth
- 1/4 cup + 2 tablespoons olive oil, divided
- 2/3 cup uncooked Arborio rice
- 1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 425°F. Mix the asparagus, carrots, tomatoes, onions, pepper, Brussel sprouts, rosemary, a pinch of salt and 1/4 cup of the olive oil together in a bowl, then spread it all in a roasting pan.
A touch of salt to bring out the flavor.
Roast the veggies for 20-25 minutes, until done, stirring once. Prepare the risotto while the vegetables are roasting. The veggies can sit for a few minutes after roasting while the rice finishes.
Veggies are ready!
Heat the chicken or vegetable stock in a small saucepan. In a medium saucepan, heat the 2 tablespoons of olive oil. When the oil is hot, add the Aborio rice to the medium saucepan. Cook and stir the rice for 2 minutes.
Heat the rice for 2 minutes.
Add 1/2 cup of the heated broth to the rice and cook until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until all the broth is absorbed before adding the next 1/2 cup. The total cooking time will end up being about 25 minutes.
As the rice absorbs the broth, add more.
Transfer the cooked rice to a serving bowl. Add the roasted vegetables and grated Parmesan cheese on top of the rice. Serve immediately.
I’m a risotto convert – as long as Eric is cooking!
Enjoy some Spring goodness from the Earth! ~Linda
Roasted Spring Vegetable Risotto (adapted from allrecipes.com)
4 servings, prep time: 20 minutes, cook time: 30 minutes
- 1/2 pound asparagus, cut into 2-inch lengths
- 4 ounces grape tomatoes, halved
- 4 carrots, cut into 1-inch pieces
- 3 green onions, cut into 1-inch pieces
- 1 medium pepper (yellow, red or green), cut into 1-inch strips
- 1 1/2 cups halved Brussel sprouts (about 10 whole ones)
- 1 teaspoon chopped fresh rosemary leaves
- 1-3/4 cups chicken or vegetable broth
- 1/4 cup + 2 tablespoons olive oil, divided
- 2/3 cup uncooked Arborio rice
- 1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 425°F. Mix the asparagus, carrots, tomatoes, onions, pepper, Brussel sprouts, rosemary, a pinch of salt and 1/4 cup of the olive oil together in a bowl, then spread it all in a roasting pan.
Roast the veggies for 20-25 minutes, until done, stirring once. Prepare the risotto while the vegetables are roasting. The veggies can sit for a few minutes after roasting while the rice finishes.
Heat the chicken or vegetable stock in a small saucepan. In a medium saucepan, heat the 2 tablespoons of olive oil. When the oil is hot, add the Aborio rice to the medium saucepan. Cook and stir the rice for 2 minutes.
Add 1/2 cup of the heated broth to the rice and cook until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until all the broth is absorbed before adding the next 1/2 cup. The total cooking time will end up being about 25 minutes.
Transfer the cooked rice to a serving bowl. Add the roasted vegetables and grated Parmesan cheese on top of the rice. Serve immediately.