Roasted Root Vegetable Risotto

We show root veggies here, but you can use whatever you have in the fridge. This is leftover-risotto at its finest.

you will need:

• 1 carton chicken broth
• 1/2 cup of water
• 3 cups of leftover roasted vegetables, diced
• 2 tbsp. butter
• 2 garlic cloves, crushed
• 1 cup arborio rice
• 1/2 cup white wine
• 1 cup crumbled, creamy Chevre cheese
• salt and white pepper to taste

In a saucepan, heat the broth with water until hot. Cut the vegetables into small pieces and melt the butter in a large, wide saucepan over medium heat. Add the garlic, cooking for a few seconds so as not to burn and add the rice and stir in.

Add the wine, stirring until no wine remains. Add the broth to the mixture,  1/2 cup at a time, gently stirring until the liquid is absorbed. This should be no more than simmering until completed. This takes 22 minutes EXACTLY. No more and certainly no less. During the last 6 minutes, add the vegetables, stir in carefully then add the cheese and stir. Taste and add salt and white pepper if needed. Serve immediately.

This is more than worth the time it takes to make. Honest. Try using potatoes, yams, carrots, turnips etc.