Name: Roast Winter Vegetable Risotto
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) Arborio rice; 2 tablespoons freshly grated Parmesan; 120 ml (4 fl oz) Madeira; 2 tablespoons olive or vegetable oil; Salt and freshly ground black pepper; 6 tablespoons Basic Vinaigrette; 2 small white turnips, peeled and cut into 1 cm (½ in) dice; 2 onions, finely chopped; 2 carrots, cut into 1 cm (½ in) dice; 1 heaped teaspoon finely chopped shallots (optional); 1.2 litres (2 pints) Vegetable Stock; ½ swede, cut into 1 cm (½ in) dice; 2 parsnips, cut into 1 cm (½ in) dice; 75 g (3 oz) unsalted butter

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This risotto has a great texture with plenty of the roasted winter vegetables giving flavours and, of course, colours to the dish. It’s as basic as our other risotto dishes but leaves a totally different taste.

To finish this dish, I’ve made what I call a Roast Gravy Dressing. It certainly doesn’t sound vegetarian, but it is. The gravy taste comes from the reduction of Madeira. When reduced, Madeira can give a sweet but almost ‘meaty’ rich flavour. Also, once the vegetables have bee