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Roasted Root Vegetable Risotto

  • Serves: 4
  • Complexity: medium
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Roasted Root Vegetable Risotto


  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. unsalted butter
  • 1 ½ cups Arborio rice
  • 2 garlic cloves, grated
  • ½ cup dry white wine
  • 4-4 ½ cups chicken stock, low sodium
  • Salt and pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  • 2 ½ cups various roasted vegetables


  1. In a medium sized Dutch oven melt the butter with the EVOO over medium heat. Add in the rice and toast until lightly golden.

  2. In a separate sauce pot bring the chicken stock up to heat over low. No need to boil.

  3. Add the wine to the Dutch oven and cook until it is almost completely absorbed into the rice. Next add in a ladle or two of chicken stock while stirring. This will take about 20-25 minutes. Adding a ladle or two every 5 minutes or so, or when you see it is almost fully absorbed into the rice. Season with salt and pepper.

  4. Once the stock is almost gone and the rice is about ready, add in the Parmesan cheese and stir to combine. Add the remaining stock followed by the roasted veggies. Stir to warm through.

  5. Serve warm with more Parmesan cheese.


    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch the video here!

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©2017 Megan Mitchell