Hospitality Academy

Roasted Vegetable Risotto

 
Roasted Vegetable Risotto

Total: 60 mins Ι Active: 35 mins

Nutritional Value / Person: 

Calories: 809 kcal
Fat: 42g
Carbohydrates: 89g
Protein: 19g

  • Gluten Free
  • Vegetarian

What is Shakshuka?

Share on facebook
Share on twitter
Share on whatsapp

Roasted Vegetable Risotto

 

Total: 60 mins Ι Active: 35 mins

Nutritional Value / Person: 

Calories: 809 kcal
Fat: 42g
Carbohydrates: 89g
Protein: 19g

Roasted Vegetable Risotto

Risotto can be made with a myriad of different ingredients. We chose roasted vegetables, as they perfectly harmonize with our vegetarian friends and taste fantastic. We recommend this roasted vegetable risotto for everyone who would like to enjoy a vegetarian meal during the colder months.

Luciano Savinelli

Luciano Savinelli

Nationality: Italian
Profession: Culinary Student
Favorite Dish: Dried Tomato Risotto 
Awards: Won the Culinary Challenge of my Culinary School last year (2019)

Total Time

60 minutes

Active Time

35 minutes

Yield

4 portions

Calories / Portion

809 kcal

Ingredients
  • 250g parsnips,
    cut into think sticks
  • 250g carrots
    cut into thin sticks
  • 250g celery
    , cut into wedges
  • 2 apple
    cut into slices
  • 80g walnuts
    chopped
  • 1/2 bunch of sage
  • 3tbsp olive
  • 3/4tsp salt
  • 2tbsp maple syrup or honey
  • 1tbsp butter
  • 1 finely chopped shallot
  • 300g Carnaroli risotto rice (or other type works too)
  • 2dl white wine
  • 1L vegetable bouillon
  • 100g crème fraîche
  • 80g grated Parmesan + 2tbsp set aside
How To
  • 1
    For the veggies:
    Put parsnips in a large bowl and add all the ingredients from the “roasted veggies” to the bowl. Mix and place the mixture on a baking tray.
  • 2
    To bake:
    Bake for approx. 25 mins in the centre of a preheated oven (2oo degrees). Remove from the oven and add the maple syrup on top (mix it).
  • 3
    For the risotto:
    Melt butter in a pan. Sauté shallot briefly before adding the rice. Sauté the rice while stirring until it turns transparent. Pour in wine and wait until it has reduces completely. Then you can start to add the bouillon bit for bit while stirring while only adding so much that you cover the rice a bit. Always wait until the liquid reduces before adding more bouillon. Do this for approx. 20 minutes. Stir in the crème fraîche and cheese, season with salt. Serve the veggies with the risotto by scattering them on top. Finally, add the reserved tbsps of Parmesan cheese and garnish the top with it.

How To Cook Risotto Rice Perfectly - By Circulon Cookware

Leave a Comment

Your email address will not be published.

◊◊◊

So, you just enjoyed a delightful dish after doing it all by yourself only from reading this recipe? And you even had fun doing so? Then how about taking this to the next level and honouring your culinary skills with our educational online course? If you cannot wait to take your passion for cooking to the professional level then you should definitely check out our online course offered by the Culinary Institute of America (CIA) by clicking on the button below!