Roasted Vegetable Risotto

Roasted Vegetable Risotto with Sage and Parmesan

Serves 6

Roast the butternut squash & parsnip in a little olive oil, till cooked. Keep warm.

Fry the lardons & keep warm. Heat the stock & wine till simmering.

In a large saucepan fry the onion & leek in a little olive oil till soft.

Add the rice & stir for a minute, then add a ladle of stock & bring to the boil, stirring until the liquid has been absorbed.

Keep adding the stock, a ladle at a time & stirring until the rice is creamy. When cooked there should be a bite to the rice. The more you stir, the creamier the dish.

Add the roasted vegetables, lardons & sage to the risotto & serve with grated Parmesan.

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