Whether the star of the show, or paired with a beautiful roast, this creamy roasted vegetable risotto should be a happy place for all of us! Go on, give it a try!
Looking for a creamy risotto recipe?
If you’re craving a creamy and delicious meal that’s surprisingly easy to make at home, roasted vegetable risotto is the answer to your prayers.
This recipe takes classic risotto and gives it a vibrant twist with warm roasted vegetables. It’s the perfect balance between healthy and comforting, making it a great side dish or even a hearty main course on its own. The best part? It comes together quickly, making it a lifesaver for busy weeknights when you don’t have hours to spend in the kitchen. It’s the perfect way to satisfy your comfort food cravings without leaving your house!
What Is Risotto?
Risotto is a creamy Italian rice dish famous for its texture and flavor absorption. Unlike most rice, risotto involves simmering short-grain rice in gradually added broth, releasing starches that create a luxurious sauce. The broth, made from chicken, vegetable, or seafood stock, infuses the rice with deliciousness. While basic risotto features just rice, broth, and cheese, endless variations exist with vegetables, herbs, meats, or even wine.
What you’ll love about this recipe:
What You Need to Make Roasted Vegetable Risotto
How to Make Roasted Vegetable Risotto
- Preheat your oven to 425 degrees F. Line a baking tray with aluminum foil. Toss the Brussels, butternut squash, and carrots with olive oil. Season with salt and pepper and arrange on the baking sheet in a single layer. Toss in the oven to roast for about 25 minutes, stirring once, halfway through cook time. Add the red pepper for the last 8 to 10 minutes of cook time.
- Meanwhile, in a large pot, bring the broth and water to a boil. Reduce heat to low and allow to simmer.
- In a large Dutch oven over medium heat, melt 2 tablespoons of butter. Swirl to coat pan. Add the onion and season with salt. Cook until the onion has softened, stirring for 5 to 7 minutes. Add the garlic and cook for 30 seconds. Add the rice, and toast for about 3 minutes, stirring often. The edges of the rice will become translucent.
- Add the wine and cook for 2 to 3 minutes, stirring constantly. Add the tomatoes.
- Ladle in 5 cups of the simmering broth to the rice mixture and cook over medium-low heat, covered, for 15-20 minutes, until most of the liquid has been absorbed. Stir only a few times while cooking. Let the rice work its magic.
- Finally, stir in ¾ cups of the remaining broth into the rice. Remove from heat and stir in the roasted veggies and a few of the mozzarella balls. Stir in the remaining 2 tablespoons butter and season with salt and pepper to taste.
- Serve on platters and sprinkle each serving with a few of the mozzarella balls.
Expert Recipe Tips
- To make vegan risotto, leave out the mozzarella balls and white wine. You can substitute the white wine with vegetable broth or vegetable stock.
- For extra tang and flavor, grate some parmesan cheese on top of your risotto.
- Play around with fresh herbs for a more complex flavor profile. Fresh basil, parsley, or tarragon are great choices.
- If you don’t want to use white wine, use chicken stock instead.
- Grate a little lemon zest or add a splash of lemon juice on top for some bright flavor.
How to Store Leftovers & Reheat
Store leftover risotto in an airtight container in the fridge for 3-5 days.
Reheat in a small pot on the stovetop on low-medium heat.
What to Serve With Veggie Risotto
This risotto would be the perfect side dish for a grilled roast or tarragon chicken.
Ladle up a steaming bowl of this roasted vegetable risotto and savor the creamy comfort! It’s a winning weeknight meal the whole family will love. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Oven Roasted Fall Veggie Risotto
AmericanIngredients
- 5 cups low-sodium chicken broth
- 1 1/2 cups water
- 4 tbs unsalted butter butter
- 1 onion - diced
- salt and pepper
- 2 garlic cloves - minced
- 2 cups Arborio rice
- 3/4 cup dry white wine
- 1 14.5 oz can diced tomatoes
- 2 tbs olive oil
- 1 cup Brussels sprouts - cut in half
- 1 cup butternut squash - cut into 1/4″ cubes
- 2 carrots - cut into 1/4″ pieces
- 1/2 red pepper - diced
- 1/2 cup small Mozzarella balls
Instructions
- Preheat your oven to 425 degrees F. Line a baking sheet with foil. Toss the Brussels, butternut squash, and carrots with olive oil. Season with salt and pepper and arrange on the baking sheet in a single layer. Toss in the oven to roast for about 25 minutes, stirring once, halfway through cook time. Add the red pepper for the last 8 to 10 minutes of cook time.
- Meanwhile, in a large pot, bring the broth and water to a boil. Reduce heat to low and allow to simmer.
- In a large dutch oven over medium heat, melt 2 tbs butter. Swirl to coat pan. Add the onion and season with salt, Cook until the onion has softened, stirring, 5 to 7 minutes. Add the garlic and cook for 30 seconds. Add the rice, and toast for about 3 minutes, stirring often. The edges of the rice will become translucent.
- Add the wine and cook for 2 to 3 minutes, stirring constantly. Add the tomatoes.
- Ladle in 5 cups of the simmering broth to the rice mixture and cook over medium-low heat, covered, for 15-20 minutes, until most of the liquid has been absorbed. Stir only a few times while cooking. Let the rice work it’s magic.
- Finally, stir in 3/4 cups of the remaining broth into the rice. Remove from heat and stir in the roasted veggies and a few of the mozzarella balls. Stir in the remaining 2 tablespoons butter and season with salt and pepper to taste.
- Serve on platters and sprinkle each serving with a few of the mozzarella balls.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
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Oh heck yes! I’m so excited that you made this! That risotto was awesome regardless of us splitting it along with the roast.
Oh yum, Jason is going to want me to make him this!
I love risotto! It’s so rich and creamy. this looks great!
Risotto is one of those guilty pleasures that I never really get to enjoy unless I am out at a restaurant. This look absolutely divine!