Cooked in the traditional way, this risotto may take a little longer to prepare but it is so worth the extra effort. Works well as an entrée or side dish to grilled meat or poultry. This recipe will serve 4 as an entrée or 6 as a side.
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Main Course, Side Dish
Keyword: vegetarian
Servings: 4
Ingredients
4cupsassorted vegetables, dicedi.e. yellow beets, mushrooms, asparagus, brussels sprouts, etc.
4-5tbspolive oil
1smallonion, diced
1/3cupdry white wine
1 1/2 cupsarborio rice
6cupsvegetable stock, warmed
4+tbspbutter
1/3cupparmesan cheese grated plus extra for serving
salt and pepper to taste
3tbspfresh basil, chopped
1/4cuppine nuts, toasted
Instructions
Toss the chopped vegetables in 2 tablespoons of olive oil and season with salt and pepper. Add vegetables to a lined baking sheet and roast at 350° for 30 - 40 minutes.
While vegetables roast, start the risotto. In a large sauce pan place 2 tablespoons of olive oil and onion and sauté on meduim heat for a couple minutes until translucent. Add arborio rice, stir and continue cooking until rice has a very slight golden colour. Add wine and stir until absorbed into the rice. Add 1/2 cup of stock to rice and stir until absorbed. Continue adding stock 1/2 a cup at a time, stirring continously, until rice is al dente.
Turn of heat and add butter, parmesan, salt and pepper. Add in roasted vegetables and stir to combine.
Top with extra parmesan, pine nuts and basil. Enjoy!