Anyhow, please make this. And please feel free to use your favorite mix of vegetables. Asparagus and artichokes would be lovely, for example. I toyed with the idea of adding some crispy pancetta to mine, but I left it out for the sake of simplicity. It wouldn't have been a bad addition, and neither would chicken or even some medium-rare grilled steak. Let your imaginations run wild. Please, though - do tell me what you come up with!
Risotto with Roasted Vegetables
4 tablespoons olive oil, divided
1 teaspoon dried oregano
3 cloves garlic, minced
2 red bell peppers, cut into strips 1-2 inches long and 1/2 cm wide
3 yellow squash, cubed
1 head cauliflower, chopped
2 tablespoons butter
1 onion, chopped fine
1 1/2 cups arborio rice
1 cup dry white wine (I used Pinot Grigio)
4-6 cups chicken stock, simmering
1 cup fresh grated Parmigiano-Reggiano
salt and freshly ground pepper
1. Preheat the oven to 400F. Toss together half of the garlic, the red pepper, squash, cauliflower and 2 tablespoon olive oil. Spread over a baking sheet and sprinkle liberally with salt, pepper, and the oregano. Roast for 45 minutes.
2. Meanwhile, prepare the risotto. In a large pan over medium heat, melt 1 tablespoon of the butter with the remaining olive oil. Add the onion and the remaining garlic with a pinch of salt and saute until translucent, about 5 minutes.
3. Add the rice and stir until the grains are fully coated with the fat and appear mostly translucent with a small pearl of white in the middle.
4. Add the wine and cook until it has mostly evaporated. The rice should begin to seem creamy almost immediately.
5. Begin adding the chicken stock in 1/2-1 cup intervals, cooking each time until it has absorbed most of the way and the rice seems fairly gelatinous and creamy. The best way to tell when it is done is to taste it - when the texture is to your liking, it's done! As you make more risotto, you'll get a feel for it.
6. Turn off the heat and stir in the cheese and remaining butter - these will bring the risotto to its final, creamiest texture. To serve, ladle the risotto into bowls and spoon the roasted vegetables on top. Enjoy!
1 comment:
Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {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.
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