Tasty Roast Vegetable Risotto
1 bunch baby (Dutch) carrots, trimmed, scrubbed
1 bunch baby beetroot, trimmed, scrubbed, halved
1 medium red onion, cut into thin wedges
300g orange sweet potato, cut into thin wedges
2 tablespoons olive oil
1 litre salt-reduced vegetable stock
2 garlic cloves, crushed
1 1/2 cups SunRice Arborio Risotto Rice
1/2 cup dry white wine
20g butter, chopped
2/3 cup finely grated parmesan or vegetarian hard cheese
Preheat oven to 200°C/180°C fan-forced.
Place carrots, beetroot, onion and sweet potato on a large baking paper lined baking tray. Drizzle with half the oil. Season with salt and pepper. Bake for 35 minutes or until vegetables are tender.
Meanwhile, place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
Heat remaining oil in a large saucepan over medium heat. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 minute or until wine is reduced by half.
Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed.
Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy.
Remove from heat. Stir in butter and parmesan. Serve topped with roasted vegetables.