Best Risotto Barolo With Roasted Vegetables Recipes

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BAKED RISOTTO WITH ROASTED VEGETABLES



Baked Risotto with Roasted Vegetables image

Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day.

Provided by Fork vs Spoon

Categories     Weeknight Dinners     Nut-Free     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 1h15m

Yield 4

Number Of Ingredients 15

3 tablespoon Olive Oil
to taste Salt
to taste Ground Black Pepper
1 Sweet Potato
10 Brussels Sprouts
4 Carrot
1 head Broccoli
8 ounce Mushroom
1/2 Yellow Onion
3/4 cup Arborio Rice
1/4 cup Dry White Wine
2 1/4 cup Chicken Broth
1 teaspoon Salt
2 tablespoon Butter
1/2 cup Shredded Parmesan Cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Peel and quarter the single Yellow Onion (1/2).
  • Halve the Mushroom (8 ounce) and Brussels Sprouts (10). Chop the Carrot (4) into large chunks. Cube the Sweet Potato (1). De-stem and cut the Broccoli (1 head) into large chunks.
  • Line a large baking sheet with tinfoil and lay the chopped sweet potato, brussels sprouts, medium carrots, quartered yellow onion, and broccoli in a single layer on baking sheet. Drizzle with Olive Oil (2 tablespoon)
  • sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and place in preheated oven for 45 to 50 minutes, until fork tender. Add Mushroom when 20 minutes are left in cooking time.
  • While the vegetables roast, start the risotto, Heat Olive Oil (1 tablespoon) over medium-high heat in a dutch oven or another pan that can be transferred to the oven. Add diced yellow onion and cook until translucent - about 3 to 5 minutes.
  • Add Arborio Rice (3/4 cup) and stir to coat with oil.
  • Add Dry White Wine (1/4 cup) and cook until most of the wine is evaporated, about 3 minutes.
  • Add Chicken Broth (2 1/4 cup), Salt (1 teaspoon), and Pepper and bring to a boil.
  • Cover with lid and place pot in oven during the last 20 minutes of roasting time for roasted vegetables. Check risotto after 20 minutes, most, if not all of the liquid should be evaporated and the rice just cooked.
  • Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 tablespoon), and Shredded Parmesan Cheese (1/2 cup). Remove vegetables from oven once fork tender.
  • Serve vegetables over risotto. Top with extra shredded parmesan cheese.

Nutrition Facts : Calories 126 calories, Fat 5.6 g, SaturatedFat 1.9 g, Protein 4.5 g, Carbohydrate 15.6 g, Fiber 2.8 g, Sugar 3.1 g, Sodium 388.3 mg, TransFat 0 g, Cholesterol 7.0 mg, UnsaturatedFat 3.1 g

ROASTED VEGETABLE RISOTTO



Roasted Vegetable Risotto image

Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.-

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 8

3 cups chicken stock
3 garlic cloves, minced
3 tablespoons butter
1 cup uncooked arborio rice
1/4 teaspoon pepper
1/4 cup white wine
2 cups Roasted Green Vegetable Medley
2 tablespoons grated Parmesan cheese

Steps:

  • In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BARLEY RISOTTO WITH ROASTED VEGETABLES



Barley Risotto With Roasted Vegetables image

This is originally from Cooking Light, but I modified it a bit because the reviews on their website all mentioned how bland it was. I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but I actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish.

Provided by ksduffster

Categories     Grains

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil, divided
1/2 cup onion, chopped (I use frozen, unthawed)
1 tablespoon garlic, minced
4 cups reduced-sodium fat-free chicken broth, divided
1 1/4 cups pearl barley, uncooked
1/2 cup parsnip, diced
1 1/2 cups carrots, diced
1 cup cauliflower floret, chopped
1 cup broccoli floret, chopped
1 1/2 cups bell peppers, chopped
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1/4 teaspoon chili powder (or to taste)
2/3 cup parmigiano-reggiano cheese, grated and divided
1/3 cup pecans, toasted and chopped (optional)
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400°.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
  • Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
  • Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.

Nutrition Facts : Calories 373.2, Fat 8.2, SaturatedFat 3, Cholesterol 9.6, Sodium 286.3, Carbohydrate 64.4, Fiber 14, Sugar 6.4, Protein 13.9

BAKED RISOTTO WITH ROASTED VEGETABLES



Baked Risotto with Roasted Vegetables image

Provided by Sarah Copeland

Categories     Wine     Cheese     Dairy     Rice     Vegetable     Bake     Vegetarian     Dinner     Parmesan     Fall     Winter     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

Roasted Winter Vegetables
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
3/4 cup/150 g Arborio rice
1/4 cup/60 ml dry white wine
2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
  • Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
  • Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
  • Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

OAT-BEET RISOTTO WITH ROASTED VEGETABLES



Oat-Beet Risotto with Roasted Vegetables image

Purple carrots not only look pretty, they also contain anthocyanins, antioxidants that can help protect the body from inflammation.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 bunches purple baby carrots, tops discarded, scrubbed and halved lengthwise
2 small turnips (about 12 ounces), peeled and cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 ounces pancetta, diced
1 small shallot, minced
2 tablespoons fresh thyme
1 1/4 cups steel-cut oats
1 small beet, peeled and grated on the large holes of a box grater
4 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes.
  • Divide the risotto among bowls. Top with the roasted vegetables and parsley.

Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 829 milligrams, Carbohydrate 57 grams, Fiber 12 grams, Protein 20 grams, Sugar 11 grams

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