Menu
Vegetable Risotto Vegetable Risotto
Roasted Asparagus Risotto Roasted Asparagus Risotto
Roasted Vegetable Pasta Salad Roasted Vegetable Pasta Salad
Butternut Squash Oven Risotto Butternut Squash Oven Risotto
Garden Risotto Garden Risotto
Broccoli Risotto Broccoli Risotto
Butternut Squash Risotto Butternut Squash Risotto
Roasted Tuscan Chicken Dinner Roasted Tuscan Chicken Dinner
Roasted Vegetable Medley Roasted Vegetable Medley
Risotto with Chicken and Mushrooms Risotto with Chicken and Mushrooms
Roasted Vegetables Roasted Vegetables
Roasted Vegetable Soup Roasted Vegetable Soup
Roasted Veggie Pasta Salad Roasted Veggie Pasta Salad
Roasted Vegetable Lasagna Roasted Vegetable Lasagna
Garlic Roasted Broccoli Garlic Roasted Broccoli
Shrimp Risotto Shrimp Risotto
Roasted Vegetable Frittata Roasted Vegetable Frittata
Parmesan Roasted Broccoli Parmesan Roasted Broccoli
Beef Tenderloin with Roasted Vegetables Beef Tenderloin with Roasted Vegetables
Roasted Vegetable Salad Roasted Vegetable Salad

Roasted Vegetable Risotto

Add a Review
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 30 min.

Makes

5 servings

Updated: Jun. 27, 2023
Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.—
Roasted Vegetable Risotto
Roasted Vegetable Risotto Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3 cups chicken stock
  • 3 garlic cloves, minced
  • 3 tablespoons butter
  • 1 cup uncooked arborio rice
  • 1/4 teaspoon pepper
  • 1/4 cup white wine
  • 2 cups Roasted Green Vegetable Medley
  • 2 tablespoons grated Parmesan cheese

Directions

  1. In a large saucepan, heat stock and keep warm. In a large nonstick skillet, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
  2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Nutrition Facts

3/4 cup: 237 calories, 8g fat (5g saturated fat), 20mg cholesterol, 386mg sodium, 33g carbohydrate (1g sugars, 0 fiber), 6g protein.