Roasted roots risotto

Recipe from: 12 May 2010

Ingredients 15
Servings 6
Time 20 mins

Ingredients

  • 500
    g
    chopped sweet potatoes
  • 500
    g
    chopped butternut
  • 4
    carrots, peeled and chopped
  • 1
    large celeriac, peeled and chopped
  • 2
    Tbs
    honey
  • 2
    Tbs
    oil
  • 1
    tsp
    salt
  • 1
    kg
    arborio rice
  • 1
    onion, finely chopped (you could substitute with 2 leeks, finely sliced)
  • 3
    cloves
    garlic , finely sliced
  • 2-3
    chicken/vegetable stock
  • 1
    cup
    pecorino cheese, grated
  • 2
    Tbs
    cream
  • Juice of 1/2 lemon
  • Salt & pepper to taste
 

Method

1 hour
 
In a large pot/pan, heat some oil and fry the onions until translucent.

Add the garlic and fry for another minute or two.

Add the rice and stir, coating the rice with the oil.

Add the wine and vegetable puree and allow the wine to reduce.

Now, add the stock ladle by ladle.

Stirring in between and allowing the rice to absorb the stock.

The rice shouldn’t be completely dry before you add more, it should always be moist.

Take care not to stir too much as you don’t want it to go stodgy.

When all the stock as been absorbed into the rice, add the cream and allow to cook for another 5 minutes.

Add the cheese, lemon juice and check the seasoning.

Serve immediately with a spoonful of the roasted veg.

For more of Simply Delicious' recipes click here...
 

Read more on: starch  |  roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.