White Wine Risotto with Roasted Veggies

Hearty, healthier brown rice risotto with lots of veggies!

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Makes: 3 servings

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Ingredients

For the vegetable stock
2 onions chopped into large chunks
2 carrots sliced into rounds
2 to 3 celery stalks roughly chopped
3 to 4 sprigs of fresh thyme
1 bay leaf
1 tbsp peppercorns
For the roasted veggies
1 red bell pepper diced
1 small zucchini sliced (or half of a medium zucchini)
1 small head broccoli about 250 gms, chopped
1 tsp garlic powder
2 tbsps olive oil
For the risotto
1 tbsp butter or olive oil
3 to 4 garlic cloves minced
2 to 3 sprigs of thyme
1/4 cup white wine any kind except dessert wine
3/4 cup Arborio/short-grained rice rinsed
3 cups vegetable stock
1 tbsp cream cheese optional
200 gms button mushrooms sliced
200 gms cherry tomatoes halved
Extra olive oil for sautéing
Salt and pepper to season
Feta cheese and brined capers optional

Instructions

To make the vegetable stock, simply combine all the chopped veggies and herbs in a large pot. Cover completely with water, put a lid on and bring to a gentle boil on low heat. Stir occasionally and continue to cook for 1 hour which gives the veggies enough time to seep flavour into the water. Scoop out the veggies carefully (use them up in soup later), then strain the stock into a bowl or pot through a cheesecloth. Allow to cool completely, then pour into airtight containers and freeze. Thaw overnight in the refrigerator before using and make sure you warm it up before adding it to the risotto or any other dish. You will have about 4 cups of stock.
To make the roasted veggie, preheat the oven to 180 C and spread the veggies out onto a baking tray. Add the garlic powder and drizzle the olive oil, then mix with your fingers to coat the veggies well. Bake for 25 to 30 minutes, rotating the tray halfway through baking. The veggies need to be tender and lightly browned. You can even use your oven's broil setting for about 5 minutes to get more colour on the veggies. Set aside.
In a non-stick frying pan on low heat, melt 1 tbsp olive oil, then add the mushrooms and cook till browned, about 5 minutes. I like mine extra brown! Remove from the pan and add the cherry tomatoes. Cook for about 10 minutes until soft and blistered. Set aside.
Now make the risotto! In a sturdy, flat-bottomed pot or wok, melt the butter on low heat, then add the garlic and thyme and stir for a few minutes until the garlic is lightly browned. Pour in the wine and increase the heat to medium, bringing the mixture to a boil. Let it cook until the wine has almost completely evaporated.
Meanwhile, bring the stock to a gentle simmer in a saucepan.
Add the rice and stir to coat it in the butter garlic mixture, then pour in the warmed stock and stir. Mix in salt and freshly ground pepper. Cover with a tight-fitting lid and cook for about 1 hour, stirring ocassionally until the rice has swelled up, soaked up the liquid, is soft and has just a little bite to it. Add more stock if the rice isn't completely cooked.
When the rice is done, stir in the cream cheese, then the mushrooms, tomatoes and roasted veggies. Spoon onto plates, top with feta and capers. Enjoy!!

Notes

*Cook time includes the time taken for the vegetable stock. I prefer to scrub and peel the veggies, but many people add them whole to the stock, if you'd like to do that. If you find that you don't have enough stock, you can even use a 2:1 proportion of stock and water without compromising on flavour.

*I used brown Arborio rice, but the white version is more easily available in India at Nature's Basket or Food Hall. White rice is a little starchier, but the process is the same.

*It helps to do a few steps simultaneously. Saute and roast your veggies while the rice cooks! Feel free to swap the veggies for any others that you like!

*You can skip the white wine if you prefer.