Fall Vegetable Risotto
By Chef Paul Moran
You don’t have to be a professional chef to make this creamy and rich dish at home…
20 min prep time
1 hr, 15 min cook time
Serves 2
Why we like it
Just like the Supremes sang, you can’t hurry love, nor can you hurry risotto. No, you'll just have to wait…
Yes, risotto is a game of give and take, but no matter how long it takes, a really good risotto—topped with delicious roasted vegetables—is well worth the wait!
The key to making a tasty risotto is patience; do not try to rush it!
Risotto is a one-ladle-at-a-time process that can be enjoyed by putting on your favourite playlist, pouring a glass of wine, and getting ready for the reward of a warm, rich, and creamy dish!
Ingredients
Preparation Notes
When it comes to risotto, Arborio is the preferred choice. This short-grain rice, known for its high starch content, is essential for achieving the dish's desired creamy consistency.
L’OCA Quality Market highly recommends our own Arborio rice which preserves the nutritional benefits of brown rice while providing the ease of cooking associated with white rice.
However, you can use pretty much any other brand of Arborio rice for this recipe.
Additionally, feel free to incorporate whichever vegetables are in season at the time of cooking.
Making the recipe
Step 1
Trust, Give It Time
- Preheat the oven to 400ºF.
- Slice zucchini lengthwise into quarters, place the cut sides down, remove the seeds by slicing along each spear. Then, cut into 1-inch pieces.
- Trim the asparagus and cut into 2-inch pieces.
- Place the trimmed zucchini, asparagus, tomatoes, mushrooms, and garlic in a single layer on a rimmed baking sheet, lined with parchment paper.
- Top with the sprigs of thyme, and coat the vegetables with oil and season with salt and pepper.
- Roast for 20-25 minutes, tossing halfway through.
- Once the vegetables are fork tender, remove from oven and set aside.
Step 2
Risotto, Don't Come Easy
- While the vegetables are roasting, bring the stock up to a boil, then reduce it to a simmer. It’s important to keep the stock warm!
- In another large pan, heat the oil over medium heat. Add the minced shallots, along with a pinch of salt, and continue cooking until softened.
- Add the rice and stir to coat. Keep stirring constantly for a few minutes until evenly toasted.
- Stir in the wine and continue cooking until absorbed by the rice.
- Add ½-1 cup of warmed stock at a time, stirring until almost absorbed. Repeat until the rice is al dente, between 15-25 minutes, and the texture is thick and chowder-like.
Step 3
Tender Arms To Hold You Tight
- Lower the heat, and add the butter, grated parmesan, sliced chives, lemon juice, and season to taste with salt and pepper.
- Stir vigorously to fully combine.
Step 4
A Love To Call Your Own
- To plate, divide the risotto into bowls, or serve family-style, topped with the roasted vegetables, and splash of olive oil, and enjoy!
