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roasted-vegetable-risotto

Roasted Vegetable Risotto

Risotto is a dish designed for using up leftovers. Inexpensive to make, it’s comforting and easily adjusted to your own preferences. If you don’t have goat cheese, try Parmesan or Romano, and use any combo of roasted vegetables.

Ingredients

1 carton (900 mL) chicken broth
½ cup (125 mL) water
3 cups (750 mL) diced leftover roasted vegetables
2 tbsp (30 mL) butter
1 small onion, finely chopped
2 cloves garlic, crushed
1 cup (250 mL) arborio rice
½ cup (125 mL) white wine
¼ tsp (1 mL) hot chili flakes
1 cup (250 mL) crumbled creamy goat cheese (about one 130 g pkg)
Salt and pepper to taste

Directions

  1. In a saucepan, heat broth with water until hot. Melt butter in a large wide saucepan over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft, about 3 minutes. Add rice and stir until mixed in.
  2. Add wine and chili flakes. Stir constantly until no wine remains. Add broth mixture to rice, about ½ cup (125 mL) at a time. After each addition, stir gently but continuously until liquid is absorbed. Mixture should be barely simmering. Continue adding broth until rice is tender but not mushy, 22 to 25 minutes in total. Stir in vegetables during the last 5 minutes of cooking. Stir in cheese. Add salt if needed and pepper.

Makes 4 main-course servings

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