Here's a recipe for Mushroom Risotto with Roasted Carrots and Celery—a delicious and earthy twist on the classic risotto, with added sweetness and texture from the roasted vegetables.
Ingredients:
For the roasted carrots and celery:
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary (optional)
For the mushroom risotto:
- 1 1/2 cups Arborio rice
- 1 lb (450g) mushrooms (cremini, button, or a mix), sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine (optional)
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup grated Parmesan cheese (or a vegan alternative)
- 2 tbsp butter (or olive oil for a dairy-free option)
- 2 tbsp olive oil (for sautéing)
- Salt and pepper to taste
- 1 tbsp fresh parsley or thyme, chopped (for garnish)
Instructions:
1. Roast the carrots and celery:
- Preheat your oven to 400°F (200°C).
- Toss the diced carrots and celery in olive oil, and season with salt, pepper, and thyme or rosemary (if using).
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until they are tender and caramelized. Set aside.
2. Prepare the mushroom risotto:
- In a large pan, heat 2 tbsp of olive oil over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 7-10 minutes. Remove the mushrooms from the pan and set aside.
- In the same pan, melt the butter or heat more olive oil if needed. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the Arborio rice to the pan and stir to coat it with the butter and onions. Cook for 2-3 minutes, allowing the rice to toast lightly.
- Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
3. Cook the risotto:
- Begin adding the warm broth to the rice one ladleful at a time, stirring constantly. Wait for the liquid to be mostly absorbed before adding the next ladle of broth.
- Continue this process for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the broth, or you might need a little more—taste as you go.
4. Combine the mushrooms and roasted vegetables:
- Once the rice is cooked, stir in the sautéed mushrooms and roasted carrots and celery.
- Remove the risotto from heat and stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper as needed.
5. Serve:
- Garnish with fresh parsley or thyme for a burst of color and flavor.
- Serve the risotto warm, with additional grated cheese on the side if desired.
Tips:
- If you want a richer risotto, stir in a tablespoon of butter or a splash of cream at the end.
- For extra flavor, you can add a drizzle of truffle oil just before serving.
This Mushroom Risotto with Roasted Carrots and Celery is creamy, comforting, and packed with earthy, sweet flavors. Enjoy!
