Root Vegetable Risotto with Pancetta and Paprika Oil
Risotto is a classic Italian dish that includes creamy rice and other flavorings. Here, it is given a pleasant wintery twist with the addition of roasted root vegetables and a flavorful infused oil.
Makes
Serving size
Ingredients
1 small (96 grams) parsnip, cut into batons
1 small (100 grams) carrot, cut into batons
1 medium (110 grams) red onion, sliced
3 ½ tablespoons grapeseed oil (or other neutral cooking oil)
1 pinch black pepper, freshly ground
1-ounce pancetta, diced
1 sprig sage, stems and leaves
1 ½ cups vegetable broth, low sodium
1 ½ cups water
1 small (20 grams) shallot, diced
2 cloves garlic, minced
1 cup arborio rice
¼ cup white wine
⅛ teaspoon sea salt
1 tablespoon butter, unsalted
1-ounce parmesan cheese, grated
¼ teaspoon smoked paprika
½ teaspoon caraway or fennel seeds, whole
Special Equipment:
Dutch Oven (optional)
Instructions
- Preheat oven to 400°F.
- Toss the parsnip, carrot, and red onion with ½ tablespoon of oil and pinch of black pepper on a baking sheet, coating evenly.
- Clear a small corner of the baking sheet and for the diced pancetta.
- Place the sage stems over the vegetables.
- Roast until the vegetables are tender and pancetta is browned and crispy, about 20 minutes.
- Mince the sage leaves and reserve for later.
- Heat the vegetable broth and water in a large saucepan over medium-high heat and bring to a boil.
- Reduce heat to low. Cover and simmer until ready to use.
- Heat 1 tablespoon of oil in a Dutch oven or stock pot over medium-high heat. Add the shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the rice and stir until evenly coated and all grains of rice are glistening.
- Add ½ cup of the hot broth mixture, wine and sea salt. Simmer, stirring, until the liquid is completely absorbed, 3 to 4 minutes.
- Repeat step 11 above using ½ cup broth increments, stirring until each addition of broth is absorbed before adding more.
- Cook until the rice is nearly tender (al dente) yet is still soupy (this usually takes 20 to 25 minutes after the first addition of liquid). There may be left over broth.
- Stir in the butter and parmesan cheese.
- Combine the remaining 2 tablespoons of oil with the smoked paprika and caraway or fennel seeds in a small saucepan over medium heat. Cook until the seeds start to pop, and spices are fragrant, about 30 seconds.
- Distribute ½ cup of risotto for each serving, with ⅕ of the roasted veggie mixture, pancetta, paprika oil and chopped sage on top.
Cooking Tip
To get a creamy risotto that does not stick to the pan, stir often, but not constantly.
Recipe Contributed by FamilyCook Productions
Nutrition Info
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