INGREDIENTS:
For the honey-roasted vegetables
- 2 tbsp olive oil
- 2 tbsp honey
- 3 medium carrots, peeled and cut into ½-inch dice
- 1 medium sweet potato, peeled and cut into ½-inch dice
- salt, to taste
For the risotto
INSTRUCTIONS:
- 5 cups vegetable broth
- 1½ cups water
- 4 tbsp unsalted butter
- 1 large onion, chopped finely
- salt, to taste
- 1 medium garlic clove, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 4 oz ricotta salata, crumbled
- 1 tsp lemon juice
- 1 tsp minced fresh thyme
- 2 tbsp minced fresh parsley
INSTRUCTIONS:
- Heat oven to 450 F. In a medium bowl, toss together the olive oil and honey with the carrots and sweet potato cubes. Season to taste with salt. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, or until tender. Remove from the oven and set aside.
- Meanwhile, start the risotto. Bring the broth and water to a boil in a medium saucepan over medium heat. Reduce the heat to low to maintain a simmer.
- Heat 2 tbsp butter in a large Dutch oven over medium heat. When the butter has melted, add the onion and ¾ tsp salt. Cook, stirring frequently, until the onion is softened, 4-7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the rice and cook, stirring constantly, for 3 minutes or until lightly toasted and starting to look translucent around the edges.
- Add in the wine and cook, stirring constantly, until almost completely absorbed, about 2-3 minutes. Stir in 5 cups of the hot broth mixture. Reduce the heat to medium-low. Cover and simmer for 16-19 minutes, or until the rice is al dente and almost all the liquid has been absorbed, stirring twice during cooking.
- Add in ¾ cup of the remaining hot broth mixture. Stir gently until risotto becomes creamy. Stir in the cheese. Remove from the heat and cover. Let stand for 5 minutes. Stir in the remaining butter, lemon juice, thyme, parsley, and roasted vegetables. Season to taste with salt and black pepper, adding more broth as necessary to reach desired consistency.
Source : Eat Well with Others
Share It To Your Friends!
Loading...
