Baked Risotto with Roasted Vegetables Recipe | Epicurious.com
"Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day. If you've made Roasted Winter Vegetables earlier in the week, you can reheat leftovers as a topping here. If not, roast a favorite combination {mine is winter squash, yellow onion, and tomato} in the oven with your risotto...."
INGREDIENTS
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Roasted Winter Vegetables
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1 tbsp extra-virgin olive oil
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1/2 onion, finely chopped
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3/4 cup/150 g Arborio rice
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1/4 cup/60 ml dry white wine
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2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
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3/4 tsp kosher salt
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Pinch of freshly ground black pepper
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1 to 2 tbsp unsalted butter
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1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish
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