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!

Oven Roasted Fall Veggie Risotto | Kita Roberts PassTheSushi.com

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.

Oven Roasted Fall Veggie Risotto | Kita Roberts PassTheSushi.com

What you’ll love about this recipe:


  • EASY – This one-pan wonder is perfect for busy schedules. Roast the veggies while the rice simmers, minimizing cleanup.
  • FLAVORFUL – Roasted vegetables add a burst of sweetness and caramelized goodness to the creamy risotto. 

What You Need to Make Roasted Vegetable Risotto

  • Chicken broth: This is like the flavorful hug that brings everything together. It simmers with the rice, making it nice and plump.
  • Water: We add a little extra water sometimes to keep the broth nice and loose while the rice cooks.
  • Butter: Butter makes everything better, right? It adds richness to the risotto and helps to brown the veggies nicely.
  • Onion: This is our veggie base. It adds a delicious, savory kick that goes with everything. A white or yellow onion will work. 
  • Salt and pepper
  • Garlic: Garlic adds another layer of yummy flavor. It gets nice and toasty with the veggies.
  • Arborio rice: This is the special rice for risotto. It has more starch than regular rice, which helps create that creamy texture we love.
  • White wine: A splash of wine deglazes the pan after browning the veggies. It adds a bit of acidity and depth of flavor. Use dry white wine. 
  • Diced tomatoes: These guys add a little tang and keep things interesting. They balance out the richness and bring a touch of tomato sunshine.
  • Olive oil: A drizzle of healthy fat for sautéing the veggies. It also adds a touch of flavor.
  • Brussels sprouts: These little green guys get roasted and add a sweet, nutty flavor with a nice bite.
  • Butternut squash: This sweet winter squash gets roasted and adds a touch of sweetness and a fun contrast in texture.
  • Carrots: Roasted carrots add a touch of sweetness and some bright color to the dish.
  • Red pepper: A little sweetness and a nice crunch come from the roasted red pepper.
  • Mozzarella balls: These creamy cheese balls get stirred in at the end for an extra dose of richness and that melty, gooey goodness we all love in 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. 
Oven Roasted Fall Veggie Risotto | Kita Roberts PassTheSushi.com

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 | Kita Roberts PassTheSushi.com

Oven Roasted Fall Veggie Risotto

This makes enough to feed a small army. So, if you are using this for date night, scale it back. Unless you like leftovers… and lot’s of them 😉
4.75 from 4 votes
Print Pin Rate
Dinner
American
Author: Kita Roberts
1 hour 30 minutes
Serves: 4 servings

Ingredients

  • 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

Calories: 711kcal | Carbohydrates: 101g | Protein: 17g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 294mg | Fiber: 7g | Sugar: 7g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

Arborio rice is the classic choice for risotto because of its high starch content, which creates the signature creamy texture. However, if you don’t have Arborio, you can substitute Carnaroli rice, which has a similar texture. Regular long-grain rice won’t achieve the same creamy result.

13 Comments

  1. Oh heck yes! I’m so excited that you made this! That risotto was awesome regardless of us splitting it along with the roast.

  2. 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!

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