Roasted Vegetable Risotto
Risotto needs no explanation. I’ve never met someone that doesn’t love it. It’s comforting, rich, and satisfying to both make and eat. It’s perfect to make with a couple friends while you chat with drinks, as a date night dinner, or just as a treat for yourself. Once you get the technique down, you can adjust the risotto around any leftover veggies or meat you have. It can also be adjusted into a vegan dish, but I guarantee it won’t taste as good without an excessive amount of parmesan grated in. This recipe makes enough for 4-6 servings, but I recommend sticking with the quantities and enjoying the leftovers.
1 medium yellow onion, half finely diced and half cut into 1/2” thick slices
1 fennel bulb, cored and cut into 1/2” thick slices
*reserve some fronds to garnish if you’d like
1/2 - 1 bunch kale, the tough stalks removed and the leaves cut into 1” pieces
*you can finely dice the stalks and add them to the finely diced onion if you’d like
1/2 - 1 bunch broccolini, cut into 1-2” pieces
olive oil, as needed
1 bag Maitake mushrooms, or any mushroom of your choice, broken up into bite-sized pieces
*if using dried mushrooms, add them to the stock to rehydrate
4-5 cloves garlic, minced
2 cups arborio rice
1/4 - 1/2 cup white wine, if you have it (or just use stock)
4-5 cups chicken, beef, or vegetable stock
1 small block of good quality parmesan, grated (1 - 1 1/2 cups)
*keep the parmesan rind and add it into the stock
1-2 tbsp unsalted butter
1 lemon, zested
salt and pepper
On a sheet tray lined with parchment or tinfoil, toss the onion slices and fennel slices with olive oil, salt and pepper. Roast at 375 F for 40-45 minutes, tossing halfway through, until softened, golden brown, and slightly caramelized. If you have more than one sheet tray, do the same with the kale and broccolini (on separate trays). If you only have one tray, you can do these one at a time while you get the rest of the ingredients ready. The cooking times will vary, so just keep an eye on them and cook them to your desired doneness. I prefer my veggies really roasty and with lots of browning. It’s important that the veggies are all in one layer and not piled on top of each other to get a proper roast, rather than steam.
In a small pot, bring the stock up to a boil, reduce to a simmer, and cover with a lid. You don’t want the quantity of liquid to reduce significantly. If you end up needing more liquid to cook the rice, you can just use water. Taste the stock and make sure it’s seasoned. This will ensure that the rice is seasoned from the inside out. However, I’d recommend being cautious with the salt because the parmesan cheese will also add quite a bit of salt at the end.
When your veggies are about 30 minutes out from being done, you can start cooking the risotto. Heat a pot, dutch oven, or sautoir over medium-high. Add some olive oil and brown the mushrooms until all the moisture cooks out and they’re golden brown. Add the finely chopped onion and cook until softened. When the onions are cooked down a bit and are starting to turn translucent, add the garlic and cook 30 seconds longer.
Add the arborio rice and mix it thoroughly so each grain is coated in oil. Do not rinse your rice before you begin. The starch on arborio rice is what makes risotto creamy and delicious. Toast the rice for a minute or two. There shouldn’t be any browning, but make sure that it has a chance to get hot. Deglaze with the white wine or stock/water if you’re not using wine. Some water with lemon juice would work too. Let the wine reduce until it is almost dry. Scrape any browned bits off the bottom of the pan.
Now it’s time to start adding the stock. You want there to always be some liquid for the rice to cook in. Add a few ladles at a time, about 3/4-1 cup’s worth. If you only add a very small amount at a time, the rice won’t have enough moisture to cook properly. The temperature of the pan is probably the trickiest part about cooking risotto. You want it to be bubbling softly but consistently. If it’s boiling aggressively, the outside of the rice will cook too quickly without getting to the middle of it. If the temperature is too low, the rice will become mushy and take a really long time. This comes with trial and error and may take a few practice rounds. The key is not to stress and overthink it too much. Stir it often, relax, and enjoy yourself. When the liquid starts getting low and you can run a spoon through the mixture and see the bottom of the pan, it’s time to add more liquid. Taste the rice often starting after 15-20 minutes to keep a gauge on how it’s cooking. It’s time to stop adding liquid when you bite the rice and feel a slight bit of resistance without feeling like the middle is still crunchy. The mixture should be creamy, thick, and luxurious. You should get the sense that it’s liquid enough that it needs to be served in a bowl. Risotto that can be spooned into a mound is absolutely too solid and thick and shouldn’t be called risotto.
Finishing the risotto is the best part. Grate enough cheese into it that you’re worried that it’s too much cheese. I’m not saying to grate the whole block in, but I’m not saying not to do that. Use your judgment, but also use a lot of cheese. Also, stir in a tablespoon or two of butter. Even if you don’t like butter, it creates a silky, emulsified mixture that really makes it feel like you’re eating at a restaurant.
Collect all your veggies and add them into the risotto. You can also serve them on the side if you like, but I enjoy how all the flavors mix together into something multidimensional and textured. For freshness, I like to add some lemon zest and juice. If you’re not a fan, you can skip this step, but the acid helps to cut the richness of everything else. Taste it for seasoning one more time, garnish with some more cheese, and fennel fronds if you saved them. Don’t let the risotto sit after you’re done making it. As one of my favorite chefs in culinary school always said, risotto doesn’t wait for anyone. And remind yourself, you deserve this.
