Roast Veggie Rissotto
From islandninja 15 years ago
- 30 minutes to make
- Serves 6
This veggie meal is great for meat eaters, it's light but filling and will last for hours in your belly. great for lunch next day, whole family will love it.
Ingredients
- Bite size chunks of vegies to roast( potatoes, pumpkin, sweet potato, carrots, onion, garlic and anything esle) shopping list
- nuts(pine) shopping list
- olive oil shopping list
- diced onion shopping list
- stock (chicken or veggie) shopping list
- alborio rice shopping list
How to make it
- Roast veggies until crunchy
- add pine nuts and roast till golden
- in a pot heat oil and fry diced onion
- add rice and fry for 2 mins
- add hot stock 2 cups at a time
- keep stiring untill all stock is absorbed
- make sure rice is cooked, if not add more stock untill rice is soft and not too moist, always stir
- at the end add roasted veggies and nuts to rice
- mix to combine and serve hot with optional parsasen cheese
People Who Like This Dish 4
- turtle66 Sacramento, CA
- httpmom San Francisco Bay Area, CA
- madmommy Wayne, PA
- crazeecndn Edmonton, CA
- islandninja Magnetic Island, AU
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The Rating
Reviewed by 3 people-
mm this sounds tasty! Bookmarked to try - Thanks for sharing!! :) 5
madmommy
in Wayne loved it
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Your recipe sounds Yummy. I made Risotto my self last Friday as a lunch special...love the stuff..
turtle66
in Sacramento loved it
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Nothing better than a good Rissotto. And this is a wondedful use for left over roasted veggies! Thanks for sharing!
httpmom
in San Francisco Bay Area loved it
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