Roasted Root Vegetable Risotto

Ingredients

For the Roasted Root Vegetables

1 pound carrots, peeled and cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 sweet potato, large, peeled and cut into 1/2-inch pieces
1 red onion, medium, cut into 1/2-inch wedges
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

For the Risotto

6 cups vegetable broth, warmed
1 tablespoon olive oil
1 shallot, large, finely minced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
2 tablespoons unsalted butter
1/2 cup Parmesan cheese, freshly grated, plus more for serving
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste

For Garnish

2 tablespoons fresh parsley, chopped

Instructions

1
Preheat your oven to 400°F. On a large baking sheet, combine the chopped carrots, parsnips, sweet potato, and red onion. Drizzle with 2 tablespoons of olive oil, sprinkle with fresh thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400
2
Roast the vegetables for 25 to 30 minutes, or until tender and slightly caramelized, stirring halfway through. Set aside.
⏱️ 30 min•🌡️ 400
3
While the vegetables are roasting, warm the vegetable broth in a small saucepan over low heat. Keep it at a gentle simmer.
⏱️ 5 min
4
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
5
Add the Arborio rice to the pot and stir constantly for 1-2 minutes, toasting the grains until the edges are translucent but the center is still opaque.
⏱️ 2 min
6
Pour in the dry white wine and stir until it is completely absorbed by the rice, scraping any browned bits from the bottom of the pot.
⏱️ 2 min
7
Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min
8
Remove the pot from the heat. Stir in the unsalted butter and 1/2 cup of grated Parmesan cheese until melted and fully incorporated. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 3 min
9
Gently fold in the roasted root vegetables into the risotto.
⏱️ 1 min
10
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
⏱️ 1 min