Roasted Vegetable Risotto Recipes

BAKED VEGETABLE RISOTTO

Baked Vegetable Risotto image

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 package (8 oz) cremini mushrooms, quartered
2 teaspoons chopped fresh rosemary leaves
1 cup uncooked Arborio rice
1 can (14 oz) chicken or vegetable broth
1/2 cup white wine or water
1 1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese

Steps:

Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

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

Ingredients

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.

VEGETABLE RISOTTO

Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

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

Ingredients

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.

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