Looking for a delicious, filling meal that doesn’t take a lot of effort and can be vegetarian or meat-eater friendly? This Easy Root Vegetable Risotto Recipe is the recipe for you!
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Easy Root Vegetable Risotto Recipe
WHERE CAN I FIND THE RECIPE CARD FOR THIS Easy Root Vegetable Risotto Recipe?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Easy Chicken and Rice Soup Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned and like to have a printed out recipe card.
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I absolutely love slow cooker and crock pot recipes because they free up so much of my time. I just pop everything into the slow cooker in the morning and by dinner time, it’s all set! They are perfect for those days when I am having friends or a date over for dinner and I really don’t feel like spending a ton of time preparing for a meal…especially since I do not have a dishwasher! Washing dishes by hand? Slow cooker recipes are perfect for that because there aren’t as many dishes! It is so nice to have just ONE thing to clean up after dinner (besides the plates and utensils, of course). You can even be lazy and throw the slow cooker into the fridge with the leftovers and not have to clean it right away.
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How to Make This Easy Root Vegetable Risotto Recipe
Easy Root Vegetable Risotto Recipe Ingredients
- 1 cup arborio rice (risotto rice)
- 4-5 cups stock (your preference): chicken stock, beef stock or vegetable stock
- 1 cup dry white wine (This is optional, you can also simply use another cup of stock in its place).
- ½ to ¾ cup avocado or olive oil
- 1 large onion
- 3 large carrots
- 1 large beet
- 3-4 cloves of fresh garlic
- sea salt and pepper to taste
Easy Root Vegetable Risotto Recipe Directions
Use your blender or food processor along with about one cup of stock to puree the garlic and onion. Heat a large pot to medium with the avocado or olive oil. Add the onion mixture to the pot and cook until the onion is translucent, this is usually about 5-8 minutes. At that point, add in the cup of dry rice and stir, you want the oil hot enough that it is going to look almost as though it is frying the rice but not so hot that it will burn anything. Let this cook for a few minutes before slowly adding in the first cup of stock. Stir every minute or so until the liquid has been absorbed, then add in the option dry white wine, stir, add in another cup of stock…
While the first cup or two of liquid is cooking into the rice, use a cup of stock to blend down the carrots, mix this entire carrot stock in when next needing to add liquid. Then do the same for the beets.
Continue slowly stirring in the liquid until you have a creamy consistency and the rice grains are cooked completely through. Let cool for a few minutes before enjoying. I served this up with a little bit of fresh cracked pepper and steamed cauliflower.
To print this Easy Root Vegetable Risotto Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Easy Root Vegetable Risotto Recipe
Easy Root Vegetable Risotto Recipe
Ingredients
- 1 cup arborio rice risotto rice
- 4-5 cups stock chicken, beef or vegetable
- 1 cup dry white wine This is optional, you can also simply use another cup of stock in its place.
- ½ to ¾ cup avocado or olive oil
- 1 large onion
- 3 large carrots
- 1 large beet
- 3-4 cloves of fresh garlic
- sea salt and pepper to taste
Instructions
- Use your blender or food processor along with about 1cup of stock to puree the garlic and onion. Heat a large pot to medium with the avocado or olive oil.
- Add the onion mixture to the pot and cook until the onion is translucent, this is usually about 5-8 minutes. At that point, add in the cup of dry rice and stir, you want the oil hot enough that it is going to look almost as though it is frying the rice but not so hot that it will burn anything.
- Let this cook for a few minutes before slowly adding in the first cup of stock. Stir every minute or so until the liquid has been absorbed, then add in the option dry white wine, stir, add in another cup of stock…
- While the first cup or two of liquid is cooking into the rice, use a cup of stock to blend down the carrots, mix this entire carrot stock in when next needing to add liquid. Then do the same for the beets.
- Continue slowly stirring in the liquid until you have a creamy consistency and the rice grains are cooked completely through. Let cool for a few minutes before enjoying. I served this up with a little bit of fresh cracked pepper and steamed cauliflower.
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