Roasted Vegetable Risotto

Serves: 6 or 12
Risottos are popular with everyone, and this version, full of flavour and bright healthy vegetables, is great for vegetarians. Serve hot with fresh salad leaves.

Ingredients

  • Serves 6

  • 225g (8oz) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
  • 1 onion, coarsely chopped
  • 1 small aubergine, cut into 1cm (1⁄2in) cubes
  • 1 small red pepper, halved, deseeded, and cut into 1cm (1⁄2in) cubes
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 tsp freshly chopped thyme leaves
  • 300g (11oz) risotto rice
  • 225g (8oz) chestnut mushrooms, sliced
  • 1.2 litres (2 pints) hot vegetable stock
  • 50g (13⁄4oz) Parmesan cheese, made into small shavings with a vegetable peeler
  • 2 tbsp freshly snipped chives
  • Serves 12

  • 450g (1lb) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
  • 2 onions, coarsely chopped
  • 2 small aubergines, cut into 1cm (1⁄2in) cubes
  • 2 small red peppers, halved, deseeded, and cut into 1cm (1⁄2in) cubes
  • 6 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 heaped tbsp freshly chopped thyme leaves
  • 600g (1lb 5oz) risotto rice
  • 450g (1lb) chestnut mushrooms, sliced
  • 2.4 litres (4 pints) hot vegetable stock
  • 100g (31⁄2oz) Parmesan cheese, made into small shavings with a vegetable peeler
  • 4 tbsp freshly snipped chives

Instructions

  • 1
    Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the squash, onion, aubergine, and pepper into a large roasting tin (two tins for 12) in a single layer.
  • 2
    Pour over a third of the oil and toss well with your hands. Season with salt and freshly ground black pepper, then sprinkle over the thyme.
  • 3
    Roast for 30 minutes (35 minutes for 12) or until tender and golden.
  • 4
    Heat the remaining oil in a deep saucepan, add the rice, then stir in the mushrooms and gradually add the stock (see 'Making a Risotto' below).
  • 5
    When all the stock has been absorbed and the rice is cooked, stir in the roasted vegetables and half the Parmesan. Transfer to a serving dish and sprinkle with the remaining Parmesan and the chives.
  • In The AGA

  • 1
    At step 3, roast on the floor of the roasting oven for 20–30 minutes.
  • Making A Risotto

  • 1
    Heat the oil in a deep pan over a high heat, add the rice, and stir to coat. Add the mushrooms.
  • 2
    Add the hot stock a ladleful at a time. Stir continuously and only add more when it’s been absorbed.
  • Prepare Ahead

  • 1
    The vegetables can be roasted up to 8 hours ahead. Not suitable for freezing.

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