Risotto with roasted vegetables

Risotto with roasted vegetables

Total: 1 hr | Active: 35 min.
Nutritional value / people: 807 kcal
, Fat: 42 g
, Carbohydrate: 87 g
, Protein: 19 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roasted vegetables

250 g parsnips, cut into sticks
250 g carrots, cut into sticks
250 g celeriac, cut into wedges
2 apples, cut into wedges
80 g walnut kernels, coarsely chopped
½ bunch sage
3 tbsp olive oil
¾ tsp salt

To bake

2 tbsp maple syrup or honey


1 tbsp butter
1 shallot, finely chopped
300 g risotto rice (e.g. Carnaroli)
2 dl white wine
1 litre vegetable bouillon, hot
100 g crème fraîche
80 g grated Parmesan, 2 tbsp set aside
salt to taste
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How it's done

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Roasted vegetables

Place the parsnips in a bowl and mix with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, mix in the maple syrup.


Heat the butter in a pan. Sauté the shallot, add the rice, briefly sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins. Stir in the crème fraîche and cheese, season with salt. Serve the vegetables with the risotto, scatter the reserved cheese on top.

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