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. Just a few simple ingredients come together to create perfection! This version of the classic favorite is an exquisite way to spotlight the beauty of winter’s vegetables.
- 1 small organic red or golden beet, peeled and cut into 1/2-inch cubes or strips Add to list
- 1 organic carrot, cut into 1/2-inch cubes or strips Add to list
- 1 small organic turnip or parsnip, peeled and cut into 1/2-inch cubes or strips Add to list
- Any other root veggies you love (yams, potatoes, celery root … use your imagination) Add to list
- Splash of extra virgin olive oil Add to list
- 1/4 cup fruity olive oil Add to list
- 1/2 cup thinly sliced organic leek or finely chopped onion Add to list
- 1/2 cup finely minced wild or domestic mushrooms 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 good dry white wine Add to list
- 5 to 6 cups flavorful mushroom, vegetable or chicken broth Add to list
- 1 cup freshly grated, aged Parmesan cheese, divided Add to list
- Salt and pepper, to taste Add to list
Preheat your oven to 425° F. Toss the veggies in a little olive oil and spread out on a sheet pan in a single layer. Roast 15 to 20 minutes or until the vegetables are golden and tender. While the veggies are roasting, prepare the risotto.
In a heavy pot, heat the olive oil and cook the leeks, mushrooms and sage until the leeks are tender, about 4 minutes. From this point on the pan will need constant watching (which is definitely part of the fun!).
Over medium-high heat add the rice and stir constantly for 2 minutes. Add the white wine and stir until absorbed into the grains. Pour in 1 cup of the broth and stir until the liquid is absorbed. Add an additional cup of the broth and stir, once again, until fully absorbed.
Proceed in this fashion with all of the remaining broth except 1/2 cup, until the rice is tender but still a little chewy. Stir in most the roasted root veggies, saving some for garnish.
As the final step, add 1/2 cup of the broth. This should make the grains a little bit juicy. Immediately stir in 3/4 cup Parmesan. The cheese will melt into the stock which hasn’t been absorbed 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.
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