Roasted Vegetable Risotto

This is easy and, as I love Risotto, is a favourite to make. Understanding you can use any leftover roasted vegetables or changing the goat cheese to Romano makes it a “what is in the cupboard” kind of fun.

You need:

  • 1 carton chicken broth, 900 ml
  • 1/2 cup water
  • 3 cups leftover roasted vegetables (any kind)
  • 2 tbsp. butter
  • 1 small onion (really small for me)
  • 2 crushed garlic cloves
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 1/2 tsp. red chili flakes
  • 1 cup crumbled goat cheese
  • Salt and pepper to taste

In a saucepan heat the broth and water until it is hot and keep on low heat. Cut the vegetables into bite size pieces and set aside.

Melt butter in a large wide saucepan over a medium heat. Cook the garlic and onion until the onion is soft. Takes a couple of minutes, but don’t burn the garlic. Add the rice and stir it together.

Add the wine and chili flakes stirring constantly until no wine remains. Add the broth to the rice mixture a half cup at a time, stirring gently until the rice is absorbed. Cook until the rice is tender and not mushy. This takes 20 minutes EXACTLY. In the last 5 minutes of cooking simply add the vegetables and stir through. Add the cheese and stir.This should be served immediately. If left to sit in the saucepan it will continue t o cook and be mush. This is not good.

This makes a great entree or if you are planning a buffet dinner, a wonderful side dish. Just don’t bet that it will last that long. It is yummy!


Taste Rating: 9


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