Indulge in the comforting embrace of our Roast Vegetable Risotto, where creamy Arborio rice meets the vibrant flavors of seasonal roasted vegetables. This dish is a celebration of autumn’s bounty and the joy of gathering around the family table. Imagine the aroma of roasting veggies mingling with the earthy scent of fresh thyme, creating a memorable meal that’s both nourishing and heartwarming. Whether you’re looking for a unique dinner for a cozy night in or a delightful take on classic risotto, this recipe is bound to become a family favorite.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Skill Level: Intermediate
Ingredients:
- 2 cups Arborio rice
- 4 cups vegetable broth
- 2 cups diced butternut squash
- 1 cup diced zucchini
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, zucchini, cherry tomatoes, and red bell pepper with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and Arborio rice, cooking for another 2 minutes until the rice is slightly toasted.
- Gradually add the vegetable broth one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Continue this process until the rice is creamy and al dente, about 20 minutes.
- Once the vegetables are roasted, stir them into the risotto along with the fresh thyme. Cook for an additional 5 minutes to blend the flavors.
- Remove from heat and stir in the grated Parmesan cheese. Season with additional salt and pepper if needed.
- Serve hot, garnished with extra Parmesan cheese and sprigs of thyme.
Helpful Tips & Variations:
- For a vegan option, substitute Parmesan cheese with nutritional yeast.
- Add a splash of white wine during the last broth addition for an extra depth of flavor.
- Feel free to swap out vegetables based on the season or what you have on hand—it’s a great way to clean out your fridge!
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of broth or water to restore its creamy texture.
Pairings:
This Roast Vegetable Risotto pairs wonderfully with a crisp side salad and a glass of chilled Sauvignon Blanc. For dessert, try our apple crumble to continue the seasonal theme.
We hope you and your family enjoy creating and savoring this Roast Vegetable Risotto. Share your culinary masterpieces with us using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback on our website Zynahz. Don’t forget to subscribe to our newsletter for more delicious recipes and follow us on social media for daily inspiration. Happy cooking!
