This vegie-packed risotto is big on flavour for those short on time.
- Preheat oven to 200°C/180°C fan-forced. Place carrots, beetroot, onion and sweet potato on a large baking paper lined baking tray. Drizzle with half the oil. Season with salt and pepper. Bake for 35 minutes or until vegetables are tender.
- Meanwhile, place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
- Heat remaining oil in a large saucepan over medium heat. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 minute or until wine is reduced by half.
- Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Remove from heat. Stir in butter and parmesan. Serve topped with roasted vegetables.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set