Roast vegetable risotto

This vegie-packed risotto is big on flavour for those short on time.

Recipe «Roast vegetable risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch baby carrots, trimmed, scrubbed, 1 bunch baby beetroot, trimmed, scrubbed, halved, 1 medium red onion, cut into thin wedges, 300g orange sweet potato, cut into thin wedges, 2 tbsp olive oil , 1 litre Massel vegetable liquid stock, 2 garlic cloves, crushed, 1 1/2 cups arborio rice , 1/2 cup dry white wine, 20g butter, chopped, 2/3 cup finely grated parmesan or vegetarian hard cheese.

Ingredients:

• 1 bunch baby carrots, trimmed, scrubbed 
• 1 bunch baby beetroot, trimmed, scrubbed, halved 
• 1 medium red onion, cut into thin wedges 
• 300g orange sweet potato, cut into thin wedges 
• 2 tbsp olive oil 
• 1 litre Massel vegetable liquid stock 
• 2 garlic cloves, crushed 
• 1 1/2 cups arborio rice 
• 1/2 cup dry white wine 
• 20g butter, chopped 
• 2/3 cup finely grated parmesan or vegetarian hard cheese 

Instructions

1. 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.
2. Meanwhile, place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
3. 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.
4. 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.