Roasted Root Vegetable Risotto

How to make Roasted Root Vegetable Risotto.


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

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