Roasted Root Vegetable Risotto
Roasted Root Vegetable Risotto
Chef Andy Shelley
Ingredients
1 tbsp Olive Oil
1 tbsp Unsalted Butter
1 1/2 cups Aborio Rice
1 cup Emmer Berries, Farro or Barley, Cooked per package instructions
2 Garlic Cloves, Grated
1 Medium Onion, diced
1/2 Cup Dry White Wine
4 1/2 cups Vegetable Stock
2 tbsp Heavy Cream
Salt and Pepper to taste
1/2 cup Parmesan Cheese, grated
2 1/2 cups Diced Roasted Root Vegetable of your choice (see note at bottom of recipe)
Directions
In a medium Dutch oven, Heat the Olive Oil over medium Heat. Add in the rice and toast until lightly golden, 2-3 minutes
In a separate pot, Add the vegetable stock and bring to a very low simmer and turn down heat to keep warm
Add the wind to the rice and cook until it is almost completely absorbed. Next add in a ladle or two of veggie stock while stirring. Expect this to take 20-25 minutes, and continue to stir the rice throughout this process. Add a ladle or two eerie 5 minutes, or when you see it has almost fully absorbed into the rice. Season with salt and pepper
Once the stock is almost gone, turn off the heat and add in the Heavy Cream, Butter and Parmesan Cheese. Stir to combine. Add the remaining stock, the roasted root vegetables and the Emmer Berries, Farro, or Barley.
Adjust seasoning as needed and divide into 4 bowls. Garnish with more cheese, and Micro Greens of your choice.
*Note- When choosing root veggies for this dish, please do not use vegetables such as red beets, or purple carrots, as they will alter the color of the dish. After dicing the vegetables, toss with a little olive oil and roast in the oven at 350-375 until roasted and mostly cooked through. Some examples of good root vegetables to use are, Yellow beets, Fall Radish, Carrots, Parsnips, Celery Root.
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