Roast Vegetable Risotto (Pumpkin, Carrot and Potato)

    50 minutes

    Whenever I roast vegetables I make sure there are some leftover so I can make this risotto recipe. If feeling keen I will roast the vegetables especially.


    Northern Territory, Australia
    3 people made this

    Serves: 4 

    • 3 carrots, chuncked
    • 1/2 small pumpkin, diced
    • 3 small red potatoes, quartered
    • 1 litre chicken stock
    • 1 teaspoon dried thyme leaves
    • 50g butter
    • 2 tablespoons olive oil
    • 1 brown onion, finely diced
    • 1 cup alborio rice
    • 1/2 glass white wine
    • 6 mushrooms, sliced
    • 60g Parmesan, grated

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat an oven to 200 degrees C. When hot add the carrots, pumpkin and potatoes then roast for 25 minutes or until cooked through but still firm.
    2. Meanwhile, in a small saucepan add the chicken stock and thyme then bring to a simmer.
    3. In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the onion then cook until becoming transparent.
    4. To the onion add the rice and stir, when it has absorbed the butter and oil then add the wine and mushrooms. When the wine is absorbed add the chicken stock a ladle at a time, stirring after each ladle until absorbed.
    5. When the rice is soft and the chicken stock gone stir in roasted vegetables and Parmesan cheese.

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