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🍽️ Creamy Risotto with Roasted Root Vegetables and Fresh Herb Garnish

662 kcal · 55 min · 4 servings

Ingredients

• 500 ml broth (up to 700 ml if needed)
• 1 shallot(s)
• 1 clove(s) of garlic
• 150 g carrot(s)
• 150 g parsley root(s)
• 100 g beetroot
• 2 tbsp olive oil
• 150 g risotto rice
• 50 ml vermouth (e.g. Noilly Prat, alternatively white wine)
• 1 tbsp butter
• 3 sprig(s) thyme
• salt and pepper
• 4 sprig(s) parsley, flat
• 1 tsp organic lemon zest (finely grated)
• 0.5 tsp chili flakes
• 50 g parmesan

Instructions

1. 1. Sauté the shallots and garlic in a pot with one tablespoon of oil until they are soft.
2. 2. Add half of the carrots and parsley roots and sauté everything for three minutes over medium heat.
3. 3. Stir in the rice and deglaze the mixture with vermouth.
4. 4. Let the liquid cook down until it has almost completely evaporated.
5. 5. Pour in enough warm broth to cover the rice.
6. 6. Cook the risotto uncovered over medium heat for twenty minutes, stirring frequently.
7. 7. Add more broth gradually whenever the previous portion has been absorbed by the rice.
8. 8. Heat one tablespoon of oil and half a tablespoon of butter in a separate pan.
9. 9. Fry the remaining root vegetables and thyme in it for ten minutes over medium to high heat.
10. 10. Season the vegetables with salt and pepper.
11. 11. Chop the parsley and mix it with the lemon zest and chili flakes.
12. 12. Stir half of the grated Parmesan and half a tablespoon of butter into the finished risotto.
13. 13. Season the risotto to taste with salt and pepper.
14. 14. Serve the risotto with the fried vegetables, the herb mix, and the remaining Parmesan.

Nutrition per serving

• kcal: 662
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 76 g