Roasted Root Vegetable Risotto with Fresh Sage | PCC Natural Markets

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Roasted Root Vegetable Risotto with Fresh Sage

Serves: 4 to 6

Your rating: None (9 votes)
Your rating: None (9 votes)

The magic of risotto lies in the way the grain absorbs the flavored liquids, along with the creamy cheese sauce, which is formed at the end of the process. This version of the classic is an exquisite way to spotlight the beauty of winter’s vegetables.


Roasted Vegetables

  • 1 small red or golden beet, peeled and cut into 1/2-inch cubes or strips Add to list
  • 1 carrot, cut into 1/2-inch cubes or strips Add to list
  • 1 small turnip or parsnip, peeled and cut into 1/2-inch cubes or strips Add to list
  • Splash of extra virgin olive oil Add to list


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Roasted Vegetables

Preheat oven to 425° F. Toss vegetables in a little olive oil and spread out on a sheet pan in a single layer. Roast 15 to 20 minutes or until vegetables are golden and tender. While vegetables are roasting, prepare the risotto.


In a heavy pot, heat olive oil and cook leeks, mushrooms and sage until leeks are tender, about 4 minutes. From this point on, the pan will need constant watching.

Over medium-high heat add rice and stir constantly for 2 minutes. Add wine and stir until fully absorbed into the grains. Pour in 1 cup broth and stir until absorbed. Add an additional cup broth and stir, once again, until fully absorbed.

Proceed in this fashion with all but the last half-cup of broth, until rice is tender but still a little chewy. Stir in most of the roasted vegetables, saving some for garnish.

As the final step, add the remaining half cup broth. This should make the grains a little bit juicy. Immediately stir in 3/4 cup Parmesan. The cheese will melt into the stock and form a creamy sauce around the grains.

Season with salt and pepper. Garnish with additional roasted veggies, grated Parmesan and fresh sage. Serve immediately.

Each serving: 490cal, 20g fat (5g sat),15mg chol, 620mg sodium, 62g carb, 5g fiber, 13g protein

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh January 2009

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