Brown-rice risotto with roasted winter vegetables

Resist the onslaught of time by including loads of fresh vegetables and healthy fats in your meals.
recipe, brown rice, vegetables,roast

Recipe from: 25 January 2016
Preparation time: 20 min
Cooking time: 1h 30 min


  • 5
    olive oil
  • 1
    large onion, peeled and chopped
  • 1
    garlic clove, crushed
  • 250
    brown rice
  • 1.25
    warm, good-quality, low-sodium vegetable stock
  • salt and ground black pepper
  • 15
    olive oil
  • 30
  • 3
    shallots, halved
  • 6
    baby carrots
  • handful
    baby leeks, halved through the length
  • 500
    butternut blocks
  • 3
    beetroot, quartered
  • 30
    Parmesan cheese, grated
  • handful
    parsley leaves, chopped
Servings: Change Serving


Preheat the oven to 220°C.

For the brown-rice risotto, heat the oil in a saucepan over medium heat and fry the onion for 5-10 minutes until golden brown. Add the garlic and fry for 1 minute.

Stir the rice through and add 125 ml stock at a time. Lower the heat of the pan to a simmer.

Stir occasionally and when the liquid is absorbed, add more stock until all the liquid is used. This will take about 40 minutes. Season to taste.

For the roasted winter vegetables, mix the oil, honey, shallots, carrots, leeks, butternut and beetroot in a roasting tray. Season to taste and bake for 30-40 minutes until tender.

Mix the Parmesan and parsley through the risotto and serve with the roasted winter vegetables.

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