This risotto with roasted vegetables is bursting with colour and flavour, courtesy of whatever leftover roast veg you have handy.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 4 1/2 cups (1.25L) vegetable or chicken stock
- Hard cheese rind, such as from parmesan, romano or pecorino (optional)
- 1 tbs oil, such as olive, avocado or nut oil
- 1 onion, peeled (reserving skin), finely chopped
- 2 garlic cloves, crushed, or 1 tsp garlic paste
- 1 1/2 cups (300g) arborio, short grain or brown rice
- 2 cups (400g) leftover roasted vegetables
- 1 cup (120g) frozen peas, broad beans, chopped beans or edamame
- 1/2 cup (40g) finely grated hard cheese such as parmesan, romano or pecorino
- 1/4 cup chopped herbs such as basil, parsley or chives
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Method
Step 1
Place stock in a medium saucepan. Add the cheese rind, if using, and reserved onion skin. Bring to a simmer over high heat.
Step 2
Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
Step 3
Heat oil in a large deep frying pan over medium-high heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add 1/2 cup (125ml) of the stock mixture and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed.
Step 4
Add another 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Step 5
Add vegetables and peas to the risotto mixture and stir until the peas are heated through. Remove from heat. Stir in half the grated cheese and herbs.
Step 6
Divide among serving bowls and sprinkle with the remaining cheese to serve.
Roasted vegetable risotto
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 4 1/2 cups (1.25L) vegetable or chicken stock
- Hard cheese rind, such as from parmesan, romano or pecorino (optional)
- 1 tbs oil, such as olive, avocado or nut oil
- 1 onion, peeled (reserving skin), finely chopped
- 2 garlic cloves, crushed, or 1 tsp garlic paste
- 1 1/2 cups (300g) arborio, short grain or brown rice
- 2 cups (400g) leftover roasted vegetables
- 1 cup (120g) frozen peas, broad beans, chopped beans or edamame
- 1/2 cup (40g) finely grated hard cheese such as parmesan, romano or pecorino
- 1/4 cup chopped herbs such as basil, parsley or chives
Description
This risotto with roasted vegetables is bursting with colour and flavour, courtesy of whatever leftover roast veg you have handy.
Method
Step 1
Place stock in a medium saucepan. Add the cheese rind, if using, and reserved onion skin. Bring to a simmer over high heat.
Step 2
Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
Step 3
Heat oil in a large deep frying pan over medium-high heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add 1/2 cup (125ml) of the stock mixture and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed.
Step 4
Add another 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Step 5
Add vegetables and peas to the risotto mixture and stir until the peas are heated through. Remove from heat. Stir in half the grated cheese and herbs.
Step 6
Divide among serving bowls and sprinkle with the remaining cheese to serve.