Roasted Veggie Risotto Recipes

Steps:

• In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Steps:

• Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
• Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
• Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

Steps:

• Slice the courgettes and the tomatoes.
• Place the sliced vegetables on a form, toss with the olive oil and season.
• Heat the oven to 200C and roast for 1 hour.
• Heat the olive oil in a skillet and fry sage leaves until light brown. Set aside.
• Peel and chop the onion until soft.
• Heat the olive oil in a skillet and cook the onion.
• Add the rice and stir continuously until the rice look transparent.
• Pour in 2/3 cups the wine and simmer until totally evaporated. Pour in again 2/3 cups the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat, until the rice is cooked al dente
• Grate the parmesan.
• Stir in the fried sage leaves and mix well.
• Stir in the roasted vegetables and mix well.
• Season and stir in the most part of the grated parmesan.
• Divide the risotto among the bowls. Sprinkle with the rest of the grated parmesan and serve.

Steps:

• Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
• Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
• Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.