Oat-beet risotto with roasted vegetables recipe

Step by Step

Step 1

Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes.

Step 2

Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes.

Step 3

Divide the risotto among bowls. Top with the roasted vegetables and parsley.

Ingredient

Low-sodium chicken broth

4 cups 4 cups
Shallot

1 small 1 small
Extra-virgin olive oil

2 tablespoons 2 tablespoons
Chopped fresh parsley

2 tablespoons 2 tablespoons
Pancetta

4 ounces 4 ounces
Fresh thyme

2 tablespoons 2 tablespoons
Purple baby carrots

3 bunches 3 bunches
Beet

1 small 1 small
Turnips (about 12 ounces)

2 small 2 small
Steel-cut oats

4 cups 4 cups

Oat-beet risotto with roasted vegetables recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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