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RECIPE
15 INGREDIENTS12 STEPS1HR 15MIN

Baked Risotto with Roasted Vegetables

5.0
3 Ratings

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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 15MIN
Total Time

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.
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Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
to taste
1
Sweet Potato , cubed
10
4
Medium  Carrots , chopped
1 head
Broccoli , de-stemmed, cut
8 oz
Mushrooms , halved
1/2
Yellow Onion , diced
3/4 cup
1/4 cup
Dry White Wine
2 1/4 cups
Chicken Broth
1 tsp
2 Tbsp

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Nutrition Per Serving

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CALORIES
504
FAT
22.4 g
PROTEIN
18.2 g
CARBS
62.4 g

Cooking Instructions

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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 Mushroom (8 ounce) and Brussels Sprouts (10). Chop the Carrot (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 tablespoon)
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 tablespoon) 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 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 cup), Salt (1 teaspoon), and Pepper 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 11
Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 tablespoon), 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.

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Nutrition Per Serving
Calories
504
% Daily Value*
Fat
22.4 g
29%
Saturated Fat
7.8 g
39%
Trans Fat
0.0 g
--
Cholesterol
27.8 mg
9%
Carbohydrates
62.4 g
23%
Fiber
11.3 g
40%
Sugars
12.5 g
--
Protein
18.2 g
36%
Sodium
1553.0 mg
68%
Vitamin D
0.2 µg
1%
Calcium
313.7 mg
24%
Iron
2.8 mg
16%
Potassium
1300.0 mg
28%
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