Roast vegetable risotto recipe

This vegie-packed risotto is big on flavour for those short on time.

0:15 Prep | 0:35 Cook | 4 Servings | Capable cooks

Ingredients

1 bunch baby (Dutch) carrots, trimmed, scrubbed
1 bunch baby beetroot, trimmed, scrubbed, halved
1 medium red onion, cut into thin wedges
300g orange sweet potato, cut into thin wedges
2 tablespoons olive oil
1 litre Massel vegetable liquid stock
2 garlic cloves, crushed
1 1/2 cups arborio rice
1/2 cup dry white wine
20g butter, chopped
2/3 cup finely grated parmesan or vegetarian hard cheese

Get the Recipe: Roast vegetable risotto