We Heart Fresh Produce

Honey Roasted vegetable Risotto

Recipe serves 4

Honey Roasted vegetable Risotto

Ingredients

  • 400g carrots peeled
  • 500g parsnips, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 onion, peeled and finely chopped
  • 300g Italian arborio risotto rice
  • 1 vegetable stock cube
  • 2 tablespoons freshly chopped rosemary, plus a sprig for garnish
  • 40g Italian grated Parmigiano reggiano
  • Black pepper/salt

Method

  1. Preheat the oven to 220ºC, fan 200ºC, gas 7.
  2. Cut the carrots and parsnips into bite sized chunks. Toss with 1 tablespoon of the olive oil and the honey, then spread on 2 baking trays. Roast for 20-30 minutes until tender and golden.
  3. Meanwhile, heat the remaining olive oil in a large deep frying pan and add the onion and fry until softened. Add the rice and stir well to coat in the onion mixture.
  4. Make up 1 litre of stock using the stock cube and gradually add it into the the rice. Allow the rice to absorb each addition of stock, stirring the rice continuously over a medium heat.
  5. When all the stock has been added, fold the cooked vegetables into the risotto with the rosemary and Parmesan cheese. Garnish with a sprig of rosemary and serve.
 
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Proud members of the Fresh Produce Consortium

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Proud members of the Fresh Produce Consortium