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Friday, April 4, 2014

Roasted Vegetable Risotto

Have you ever had a craving for something and just needed a little direction?  I love roasted vegetables, and haven't had risotto in a long time, and thought it might be a good combination.  I did a Google search to get an idea of what other people thought of this, but all the recipes sounded alike, and I had something different in mind.

The ingredient list is very short:

butternut squash
1 Vidalia onion
1 bunch of Asparagus
2 handfuls of small carrots, cut lengthwise
Fresh thyme
salt and pepper

I began by cooking the risotto.  Sautee in a small amount of butter for about 5 minutes before adding the chicken broth, one cup at a time.  Stir until the broth is absorbed, before adding more.  Once you are done, turn off the heat, cover the pan and begin roasting the vegetables.

Pre-heat the oven to 450 degrees.  Coat all of the vegetables with a little olive oil and salt and pepper.  I used a separate pan to roast the onion, asparagus, and carrots. Feel free to use what ever vegetables you have on hand.

Once the vegetables are done, sprinkle with salt and pepper, chopped fresh parsley and thyme. 

The only thing left is to combine the vegetables with the risotto.  Taste to make sure you have added enough seasoning.  Scatter the top with a little feta cheese.


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