Baked Risotto with Roasted Vegetables

Name: Baked Risotto with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters 150 g Arborio rice; 1 pinch Pinch of freshly ground black pepper; 59 milliliters 60 ml dry white wine; 1 teaspoons kosher salt; 1 Tbsp extra-virgin olive oil; 1 onion, finely chopped; 59 milliliters 30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish; 2 servings Roasted Winter Vegetables; 1 Tbsp unsalted butter; 473 milliliters 480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix

Baked Risotto with Roasted Vegetables might be just the side dish you are searching for. This gluten free recipe serves 2. One portion of this dish contains roughly 10g of protein, 16g of fat, and a total of 466 calories. A mixture of onion, olive oil, parmigiano-reggiano cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 400°F/200°C/gas

Equipment you will use

Oven

Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Oven

Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

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Dutch Oven

Sauce Pan

Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Pepper

Water

Rice

Salt

Wine

Cooking Oil

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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.

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Vegetable

Rice

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Oven

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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Butter

Cheese

Water

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Oven

Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

Ingredients you will need

Parmigiano Reggiano

Vegetable

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.

Equipment

Ingredients

Servings:

177milliliters

150 g Arborio rice 1pinch

Pinch of freshly ground black pepper 59milliliters

60 ml dry white wine 1teaspoons

kosher salt 1Tbsp

extra-virgin olive oil 1

onion, finely chopped 59milliliters

30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish 2servings

Roasted Winter Vegetables 1Tbsp

unsalted butter 473milliliters

480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.