- 0:15 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This vegie-packed risotto is big on flavour for those short on time.
Ingredients
- 1 bunch baby (Dutch) carrots, trimmed, scrubbed
- 1 bunch baby beetroot, trimmed, scrubbed, halved
- 1 medium red onion, cut into thin wedges
- 300g orange sweet potato, cut into thin wedges
- 2 tablespoons olive oil
- 1 litre Massel vegetable liquid stock
- 2 garlic cloves, crushed
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 20g butter, chopped
- 2/3 cup finely grated parmesan or vegetarian hard cheese
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place carrots, beetroot, onion and sweet potato on a large baking paper lined baking tray. Drizzle with half the oil. Season with salt and pepper. Bake for 35 minutes or until vegetables are tender.
- Step 2Meanwhile, place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
- Step 3Heat remaining oil in a large saucepan over medium heat. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 minute or until wine is reduced by half.
- Step 4Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Remove from heat. Stir in butter and parmesan. Serve topped with roasted vegetables.
- Vegetarian
Nutrition
2418 kj
Energy
19g
Fat Total
7g
Saturated Fat
5g
Fibre
15g
Protein
24mg
Cholesterol
1250.39mg
Sodium
11g
Carbs (sugar)
79g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Craig Wall
- Publication: Super Food Ideas
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