Baked Risotto with Roasted Vegetables

By vealam

by Sarah Copeland

Ingredients

• ROASTED WINTER VEGETABLES:
• 2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
• 2 medium red or yellow onions, quartered
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Handful of fresh parsley, coarsely chopped, for garnish
• RISOTTO:
• 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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

VEGGIES:
Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1–in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
p.s. oven-roasted tomatoes
Baked tomatoes make a quick garnish or side to anything from Baked Risotto to Iron Skillet Steak. Replace the vegetables with 2 lb/910 kg halved plum tomatoes or small tomatoes on the vine and roast until they are just soft, about 30 minutes.

{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.

From The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other by Sarah Copeland. Text Copyright © 2012 by Sarah Copeland; photographs copyright © 2012 by Sara Remington. Published by Chronicle Books LLC.