Roasted Roots Risotto

 In Risotto, Vegetarian


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Roasted Roots Risotto

Roasted Roots Risotto. Don’t you just love the sound of that? Alliteration at it’s best I tell you! Of course, this is yet another recipe to add to “Ally’s Love Affair with Risotto”. I love Risotto so much that I even added it as a category in my recipe index. I used to just add it under vegetarian, seafood etc. But as I now have more Risotto recipes than I ever thought I would, I thought I should do them justice and at least give them their own category. After all, Risotto is my current obsession.

Last night, I managed to convert both my older brother and my Sister in law as well. I think soon I’ll be hosting a Risotto club! I mean, seriously, what’s not to love? Especially with this Winter-ready recipe. Soft, sweet Roasted Root Veg with the creamy, oozy Risotto! Heaven in a bowl!! It also helps that my twins gobbled up a huge plate full each, certainly a Family Friendly dish!

I served the risotto with a baby tomato salad. I just combined about 1 cup each Bella, Piccolo and Mini San Marzano Tomatoes with a splash of white Balsamic, 2tsp Sugar and some salt. Delicious!

Serves 6-8

500g each Chopped Butternut, Chopped Sweet Potatoes
4 Carrots, Peeled and Chopped
1 large Celeriac, Peeled and Chopped
2tbsn Honey
2tbsn Oil
1tsp Salt

  • Combine all the ingredients and place onto a roasting tray. Roast for 45 minutes at 180°C until the veg are soft and starting to caramelise. Puree half of the mix and set the rest aside.

1kg Arborio Rice
1 onion, finely chopped (You could substitute with 2 leeks, finely sliced)
3 Garlic Cloves, Finely Sliced
200ml White Wine
2-3l  Chicken/Vegetable Stock
1 cup Pecorino Cheese, Grated
2tbsn Cream
Juice of 1/2 lemon
Salt & Pepper to taste

  • In a large pot/pan, heat some oil and fry the onions until translucent. Add the garlic and fry for another minute or two.
  • Add the rice and stir, coating the rice with the oil. Add the wine and vegetable puree and allow the wine to reduce.
  • Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
  • When all the stock as been absorbed into the rice, add the cream and allow to cook for another 5 minutes.
  • Add the cheese, lemon juice and check the seasoning.
  • Serve immediately with a spoonful of the Roasted Veg.

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Showing 3 comments
  • Koek!

    Mmmm, that looks scrummy. I also made risotto last night!

  • Ally_R

    Hi Minkie! THanx for informing me, I’ve added it now! 🙂

  • Minkie

    No reference to quantity of wine in the ingredients list.


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