Roasted Root Vegetable Risotto with Fresh Sage Recipe | Co+op

Ingredients

• 1 small red or golden beet, peeled and cut into 1/2-inch cubes or strips
• 1 carrot, cut into 1/2-inch cubes or strips
• 1 small turnip or parsnip, peeled and cut into 1/2-inch cubes or strips
• 1/4 cup olive oil, plus additional for vegetables
• 1/2 cup thinly sliced leeks
• 1/2 cup finely minced mushrooms (wild or cultivated)
• 2 to 3 leaves fresh sage, finely chopped, plus extra for garnish
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 to 6 cups mushroom, vegetable or chicken broth
• 1 cup freshly grated Parmesan cheese, divided
• Salt and pepper, to taste