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Chef Megan Mitchell

Online Cookbook

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, 2-3 minutes.

  2. In a separate medium sauce pot bring the chicken stock up to heat over low. 

  3. Add the wine to the rice and cook until it is almost completely absorbed. Next add in a ladle or two of chicken stock while stirring. This will take about 20-25 minutes. Add a ladle or two every 5 minutes, or when you see it has 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, 3-4 minutes.

  5. Taste for seasoning, adding more salt or pepper if needed. Divide evenly between for 4 shallow bowls and sprinkle with more Parmesan cheese.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch the video here!

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