Roasted Vegetable & Risotto

Club Recipes


Carolee McNally prepared this for our March 2014 meeting.

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yellow squash cubed/or any other squash
8 oz
1 tsp
olive oil
chopped onion
1 tsp
minced garlic
1 c
2 c
vegetable stock/add more water if needed
marjoram - sprinkle to taste
3 Tbsp
cream cheese
2 Tbsp
chopped parsley

How to Make Roasted Vegetable & Risotto


  • 1Roast squash on cookie sheet, 400 degrees for 10 minutes. Sprinkle a little oil on top.
  • 2Add asparagus and roast 10 more minutes until tender.
  • 3Heat oil in pan and add onion & garlic until softened.
  • 4Add risotto & stir in half of stock. When boiling, turn down to simmer. Add hot stock as needed. Cook around 20 minutes.
  • 5Cut top of asparagus 3 inches & rest 1/4 inch slices. Add bottoms to risotto.
  • 6Add cream cheese, parsley & sprinkle marjoram. Top with asparagus.

Printable Recipe Card

About Roasted Vegetable & Risotto

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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