Roasted Vegetable Risotto

Risotto is one of my favourite winter dishes. In Australia at the moment we are experiencing some frankly ridiculous temperatures, so I thought it would be a perfect time to whip some risotto together as a hearty and warming dinner. Risotto is filling, nutritious and most importantly, delicious.

The problem is that people often think risotto is difficult to make and requires a long period of time. I’ve found these thoughts to be myths. This recipe is quick and easy, and I think that everyone can whip this up and impress.

Picking the right vegetables to use is one of the challenges that comes with making risotto. You want veggies that can keep their shape to some extent, add flavour and complement one another, but take on the same softness as the rice. In the case of an IBS sufferer, they also need to be low FODMAP. For this recipe I’ve chosen eggplant, zucchini and capsicum.

To maximise flavour, it’s best to roast the veggies first, and toast the pine nuts. Remember, don’t salt the vegetables – there’s going to be enough salt in the stock you use (unless you get salt-reduced) that you won’t need it. Give them a good dose of pepper though.

This recipe is very versatile, so you could add or substitute any other low FODMAP vegetables you like! I topped mine with some nutritional yeast, parmesan and extra pepper. Deeeeeeelicious.

Let me know if you give this recipe a try and if you found it easy and quicker than you expected for a risotto!

Roasted Vegetable Risotto

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 servings

Ingredients

  • 1 zucchini
  • 1 red capsicum
  • 1 eggplant
  • 2 tbsp pine nuts
  • 2 cups chicken stock
  • 1 cup Arborio rice
  • 2 tbsp nutritional yeast
  • 30g parmesan
  • pepper
  • Italian herbs

Instructions

  1. Preheat an oven to 180 degrees fan-forced.

  2. Chop the zucchini, eggplant and capsicum into large pieces and spread them on an oven tray. Spray them lightly with olive oil and season with pepper and Italian herbs (no salt).

  3. Roast the vegetables for around 30 minutes.

  4. In a pan, lightly toast some pine nuts and set them aside.

  5. Put a splash of oil in the pan and add all the rice, stirring until some parts of the rice are translucent.

  6. Add the stock to the pot and stir. Continue stirring occasionally until the liquid is absorbed. At this time, sample the rice. If it is too crunchy, take the pot off the heat and add some boiling water and stir until the rice is cooked.

  7. Season the rice with pepper and Italian herbs, and stir in the nutritional yeast and parmesan if desired. Then add roast vegetables and pine nuts before serving.

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