Roasted Vegetable Risotto
- 1 red beet, peeled
- 1 golden beet, peeled
- 4 large carrots, peeled
- 1 large onion, peeled and halved, then quartered
- 2 tbsp. olive oil
- salt and pepper to taste
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 3/4 cup arborio rice
- 1/2 cup dry white wine (like pinot grigio or sauvignon blanc)
- 2 cups chicken broth
- 1/4 tsp. freshly grated black pepper
- 1/2 tsp. salt
- 1/2 cup hot water
- 1 tbsp. unsalted butter
- 1/4 cup freshly grated parmesan cheese, plus more for garnish
- freshly chopped chives for garnish
Cut all of the vegetables to equal sizes, about 3/4-inch pieces, then toss with olive oil, salt, and pepper. Place onto baking sheet and place on top rack of the oven. Roast for 1 hour.
Meanwhile, mix together the wine and broth into a bowl. Place the rice into a fine mesh sieve and soak in the broth mixture. This will help the starches from the rice stay in the dish, resulting in a creamier end product.
Heat the olive oil in an oven-proof saute pan and cook the onions until soft, about 3 minutes. Strain, then add in the rice, and toss to coat in the oil. Add in the chicken broth/wine mixture, salt, and pepper, and bring to a boil. Cover and place on the bottom rack of the oven during the last 25 minutes of cooking.
Remove the roasted vegetables from the heat and carefully remove the pot of risotto. Add in the hot water, butter, and grated parmesan. Mix well.
Serve the roasted vegetables upon the risotto, garnish with chives and shaved parmesan.