Roasted Root Vegetable Risotto with Fresh Sage
Serves: 4 to 6
The magic of risotto lies in the way the grain absorbs the flavored liquids, along with the creamy cheese sauce, which is formed at the end of the process. This version of the classic is an exquisite way to spotlight the beauty of winter’s vegetables.
- 1 small red or golden beet, peeled and cut into 1/2-inch cubes or strips Add to list
- 1 carrot, cut into 1/2-inch cubes or strips Add to list
- 1 small turnip or parsnip, peeled and cut into 1/2-inch cubes or strips Add to list
- Splash of extra virgin olive oil Add to list
- 1/4 cup olive oil Add to list
- 1/2 cup thinly sliced leek Add to list
- 1/2 cup finely minced mushrooms (wild or cultivated) Add to list
- 2 to 3 leaves fresh sage, finely chopped, plus extra for garnish Add to list
- 1 1/2 cups Arborio rice Add to list
- 1/2 cup dry white wine Add to list
- 5 to 6 cups mushroom, vegetable or chicken broth Add to list
- 1 cup freshly grated Parmesan cheese, divided Add to list
- Salt and pepper, to taste Add to list
Preheat oven to 425° F. Toss vegetables in a little olive oil and spread out on a sheet pan in a single layer. Roast 15 to 20 minutes or until vegetables are golden and tender. While vegetables are roasting, prepare the risotto.
In a heavy pot, heat olive oil and cook leeks, mushrooms and sage until leeks are tender, about 4 minutes. From this point on, the pan will need constant watching.
Over medium-high heat add rice and stir constantly for 2 minutes. Add wine and stir until fully absorbed into the grains. Pour in 1 cup broth and stir until absorbed. Add an additional cup broth and stir, once again, until fully absorbed.
Proceed in this fashion with all but the last half-cup of broth, until rice is tender but still a little chewy. Stir in most of the roasted vegetables, saving some for garnish.
As the final step, add the remaining half cup broth. This should make the grains a little bit juicy. Immediately stir in 3/4 cup Parmesan. The cheese will melt into the stock and form a creamy sauce around the grains.
Season with salt and pepper. Garnish with additional roasted veggies, grated Parmesan and fresh sage. Serve immediately.
Each serving: 490cal, 20g fat (5g sat),15mg chol, 620mg sodium, 62g carb, 5g fiber, 13g protein
Recipe by, PCC Chef
Source: PCC Fresh January 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.