Sunday, January 30, 2011
Roasted Vegetable Risotto
So it's been 2 weeks..but that's better than 2 months!
We tried this because of the allure of a "one pot" label. Warning: This recipe takes a few pots than 1.
This was our first risotto and we definitely learned our lesson that risottos are time-consuming and relatively difficult to make. If you are willing to put the effort into this recipe, it has a great taste! We added bacon but you could add about anything you have in your fridge.
1 cup 1/2" cubes peeled, seeded butternut squash
1 cup diced cremini mushrooms
1 cup grape tomatoes, halved
4 garlic cloves (2 crushed, 2 minced)
1/4 cup plus 2 Tbsp extra-virgin olive oil
Salt and freshly ground pepper
8 cups low-sodium chicken broth
3 Tbsp butter
1 white onion, finely chopped
2 cups arborio rice (a short-grain variety)
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
How to make it:
1 Preheat the oven to 350°F. On a parchment-lined baking sheet, toss the squash, mushrooms, tomatoes, and crushed garlic with 1/4 cup of olive oil. Add salt and pepper to taste. Bake until golden, 5 to 10 minutes.
2 In a large saucepan, bring the broth to a simmer. Meanwhile, in a 4-to 6-quart pot, heat 2 tablespoons of olive oil and the butter on medium. Add the onion and minced garlic and cook, stirring constantly, until the onion softens, 3 to 4 minutes. Add the rice and cook, stirring, for 1 minute.
3 Add a ladleful of broth to the rice and stir with a wooden spoon until absorbed. Add more broth, a ladleful at a time, making sure it's absorbed before adding the next ladleful. Cook the risotto until the rice is al dente, about 15 minutes.
4 Remove from the heat, stir in the vegetables, Parmesan, and basil. Adjust the seasoning and top with more Parmesan.