Roasted Winter Vegetable Risotto
Rainbow carrots, vibrant green asparagus and purple cauliflower brighten up this winter plate. Add in some melt-in-your-mouth creamy parmesan risotto and you have a hearty meatless comfort meal.
Roasted Winter Vegetables
Ingredients
- 1 head purple cauliflower – cut into florets
- 1 bunch green asparagus – bottoms trimmed and peeled
- 10 oz heirloom cherry tomatoes – blanched and peeled
- 1 bunch rainbow carrots – peeled and cut into large dice
- olive oil, butter, sage, lemon pepper, salt and pepper
On a parchment lined baking sheet, drizzle asparagus and carrots with olive oil.
Season asparagus with lemon pepper and carrots with salt and pepper.
Roast in a 425 degree oven until browned, turning once during cooking (about 25 minutes). I
n a large oven proof skillet, heat a little butter and sauté cauliflower, until caramelized, season with sage, then transfer to the oven to finish cooking.
Risotto
Ingredients
- 1 leek – minced – white part only
- 2 cloves garlic – minced
- 1 stick celery – minced
- 2 cups arborio rice
- 1 cup white wine
- 5 -6 cups chicken stock – heated
- 1/2 cup freshly grated parmesan cheese
- 1 tbs butter
In a dutch oven, sauté leek, garlic and celery over medium heat.
Add rice and stir to coat, cooking until fragrant and slightly toasted.
Add wine and simmer until absorbed.
Add hot chicken stock, 1/2 cup at a time, letting it absorb into the rice before adding each additional 1/2 cup.
Continue adding stock, stirring constantly, until the risotto is creamy and al dente (15 -18 minutes) tasting for the correct doneness and seasoning.
Off the heat, add parmesan and butter.
