Oven-roasted winter vegetable risotto – Food & Home Magazine
Oven-roasted winter vegetables in a creamy risotto. Perfect for chilly evenings, this recipe serves 6 and takes about 1.5 hours to prepare. Enjoy!
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Cooking tools:
- Roasting pan
- Oven
- Saute pan
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Grater
- Colander
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- VEGETABLES
- 1 cauliflower, florets separated
- Crunchy Thai salad
- Grilled linefish with chilli and ginger
- 1 butternut, peeled and diced
- 45ml (3 tbsp) olive/avocado oil
- 30ml (2 tbsp) lemon juice
- 4 sprigs fresh thyme
- salt
- freshly ground black pepper
- RISOTTO
- 15ml (1 tbsp) butter
- 45ml (2 tbsp) olive/avocado oil
- 3 shallots or small onions, finely chopped
- 500ml (2 cups) dry white wine
- 500g Arborio rice
- 1,2 litres good chicken stock, hot
- 170ml (? cup) yellow sultanas
- 125ml (½ cup) fresh sage leaves
- 250ml (1 cup) Parmesan, freshly grated, plus shavings to serve
- 30ml (2 tbsp) mascarpone
- 125ml (½ cup) pine nuts, toasted
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