1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Roasted Root Vegetable Risotto w/ Fresh Sage

Serves 4-6

1 small organic red or golden beet, peeled and cut into 1/2 inch cubes or strips
1 organic carrot, cut into 1/2 inch cubes or strips
Any other root veggies you love (yams, potatoes, celery root, use your imagination)
1/4 cup fruity olive oil
1/2 cup thinly sliced organic leek or finely chopped onion
1/2 cup finely minced wild or domestic mushrooms
1 1/2 cups Arborio rice
1/2 cup good dry white wine
5 to 6 cups mushroom, vegetable or chicken broth
2 to 3 leaves fresh sage, finely chopped
1 cup freshly grated, aged Parmesan cheese
Salt and pepper to taste


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

In a heavy pot, heat the olive oil and cook the leeks, mushrooms and sage until the leeks are tender, about 4 minutes. From this point on the pan will need constant watching (which is definitely part of the fun!).
Over medium high heat add the rice and stir constantly for 2 minutes. Add the white wine and stir until absorbed into the grains. Pour in 1 cup of the broth and stir until the liquid is absorbed. Add an additional cup of the stock and stir, once again, until fully absorbed.

Proceed in this fashion with all of the remaining broth except 1/2 cup, until the rice is tender but still a little chewy. Stir in the roasted root veggies.

As the final step, add 1/2 cup of the broth. This should make the grains a little bit juicy. Immediately stir in the Parmesan. The cheese will melt into the stock which has not been absorbed and form a creamy sauce around the grains.

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



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