Serves 4
One of my favourite ingredients is sweet, roasted onions. Both red and white are delicious, so I have included both. I’m also a big fan of garlic, 6 cloves in total are in this recipe. Mixed with the plump risotto rice and smoky paprika, this makes a really simple but flavoursome meal.
The vegetables that I have used are easily interchangeable making this suitable for a meal using up what ingredients you have available. Alternative vegetables that would be equally good include squash, beetroot, broccoli, leeks and tomatoes.
Ingredients
Roasted veg:
1 red onion, quartered
1/2 white onion, quartered
1 orange pepper, chopped into chunks
1 courgette, chopped into chunks
2 large carrots, chopped into chunks
3 tbsp oil
4 garlic cloves, roughly chopped
1/2 lemon, quartered
3-4 sprigs of rosemary
4-5 mushrooms, chopped into chunks
2 tbsp balsamic vinegar
Risotto:
1/2 white onion, finely chopped
2 garlic cloves, finely chopped
2 tins butter beans (800g)
2 tbsp mixed dried herbs
2 tsp sweet paprika
2 tbsp nutritional yeast
240g risotto rice
1 litre vegetable stock
1/2 lemon, juiced
step1
Preheat the oven to 180°C.
Combine all of the vegetables except the mushrooms into a bowl. Add the oil, garlic, lemon and rosemary. Stir together and make sure everything is coated in the oil.
step2
Transfer into a large baking tray and put into the oven for 45-60 minutes. Depending on the thickness you have cut the vegetables defines how long this step will take.
step3
Once the vegetables have just a slight bite, add the mushrooms and stir through the balsamic vinegar. Return to the oven for a further 10 minutes.
step4
Remove the vegetables from the oven and put aside to make the risotto.
step5
Heat a large frying pan on a medium heat, add the oil. Sweat the onions and garlic for 10 minutes.
step6
Coat the onions and garlic with the herbs, paprika and nutritional yeast.
Stir in the rice and cook until they begin to go translucent (about 4 minutes).
step7
Pour in enough stock to just cover the rice and stir. Once the stock has been absorbed, add the beans (and liquid) and lemon juice. Stir and reduce.
step8
Repeat the process of adding a little stock at a time.
After 15 minutes, add the roasted vegetables and continue adding stock until you have none left and the rice is cooked. It should take about 20 minutes to use all of the stock.
Notes
- Whilst the vegetables roast, you can begin to make the risotto. I have just spread it out to make each step clear.
- Add more balsamic vinegar to the rice if you prefer a stronger tangy flavour. This will also darken the colour of the dish.
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