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Baked Risotto with Roasted Vegetables
Recipe

15 INGREDIENTS • 12 STEPS • 1HR 15MINS

Baked Risotto with Roasted Vegetables

5.0
4 ratings
Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day.
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Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
http://forkvsspoon.com
Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day.
1HR 15MINS
Total Time
$1.92
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
3 Tbsp
Salt
to taste
Sweet Potato
1
Sweet Potato, cubed
Brussels Sprouts
10
Carrot
4
Medium Carrots, chopped
Broccoli
1 head
Broccoli, de-stemmed, cut
Mushroom
2 1/4 cups
Mushrooms, halved
Yellow Onion
1/2
Yellow Onion, diced
Arborio Rice
3/4 cup
Dry White Wine
1/4 cup
Dry White Wine
Chicken Broth
2 1/4 cups
Chicken Broth
Salt
1 tsp
Butter
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
357
Fat
20.9 g
Protein
10.1 g
Carbs
31.9 g
Add to plan
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Baked Risotto with Roasted Vegetables
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author_avatar
Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
http://forkvsspoon.com
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Peel and quarter the single Yellow Onion (1/2).
step 3
Halve the Mushrooms (2 1/4 cups) and Brussels Sprouts (10). Chop the Carrots (4) into large chunks. Cube the Sweet Potato (1). De-stem and cut the Broccoli (1 head) into large chunks.
step 3 Halve the Mushrooms (2 1/4 cups) and Brussels Sprouts (10). Chop the Carrots (4) into large chunks. Cube the Sweet Potato (1). De-stem and cut the Broccoli (1 head) into large chunks.
step 4
Line a large baking sheet with tinfoil and lay the chopped sweet potato, brussels sprouts, medium carrots, quartered yellow onion, and broccoli in a single layer on baking sheet. Drizzle with Olive Oil (2 Tbsp)
step 4 Line a large baking sheet with tinfoil and lay the chopped sweet potato, brussels sprouts, medium carrots, quartered yellow onion, and broccoli in a single layer on baking sheet. Drizzle with Olive Oil (2 Tbsp)
step 5
Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and place in preheated oven for 45 to 50 minutes, until fork tender. Add Mushroom when 20 minutes are left in cooking time.
step 6
While the vegetables roast, start the risotto, Heat Olive Oil (1 Tbsp) over medium-high heat in a dutch oven or another pan that can be transferred to the oven. Add diced yellow onion and cook until translucent - about 3 to 5 minutes.
step 6 While the vegetables roast, start the risotto, Heat Olive Oil (1 Tbsp) over medium-high heat in a dutch oven or another pan that can be transferred to the oven. Add diced yellow onion and cook until translucent - about 3 to 5 minutes.
step 7
Add Arborio Rice (3/4 cup) and stir to coat with oil.
step 7 Add Arborio Rice (3/4 cup) and stir to coat with oil.
step 8
Add Dry White Wine (1/4 cup) and cook until most of the wine is evaporated, about 3 minutes.
step 9
Add Chicken Broth (2 1/4 cups), Salt (1 tsp), and Ground Black Pepper (to taste) and bring to a boil.
step 10
Cover with lid and place pot in oven during the last 20 minutes of roasting time for roasted vegetables. Check risotto after 20 minutes, most, if not all of the liquid should be evaporated and the rice just cooked.
step 10 Cover with lid and place pot in oven during the last 20 minutes of roasting time for roasted vegetables. Check risotto after 20 minutes, most, if not all of the liquid should be evaporated and the rice just cooked.
step 11
Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 Tbsp), and Shredded Parmesan Cheese (1/2 cup). Remove vegetables from oven once fork tender.
step 11 Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 Tbsp), and Shredded Parmesan Cheese (1/2 cup). Remove vegetables from oven once fork tender.
step 12
Serve vegetables over risotto. Top with extra shredded parmesan cheese.
step 12 Serve vegetables over risotto. Top with extra shredded parmesan cheese.
Tags
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Gluten-Free
Shellfish-Free
Italian
Rice
Side Dish
Vegetables
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