Hearty Harvest Risotto
Hearty Harvest Risotto with Roasted Harvest Vegetables
Found in
Main DishesSide Dishes
Rice/Grains
Italian
Thanksgiving
Dairy FreeGluten FreeVeganVegetarian
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
Arborio rice
1
large shallot, finely diced
2 tbsp.
chopped garlic
1 cup
dry white wine
4 cups
gluten-free vegetable stock
¼ cup
freshly chopped herbs (such as thyme, sage and rosemary)
2 tbsp.
nutritional yeast (optional)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- roasted vegetables (see Tasty Tip below)
- garnishes, to taste: dried cranberries, fresh herbs, roasted and salted pumpkin seeds (pepitas) and/or chopped toasted pecans
Directions
- In a large deep pan, heat oil over medium-high heat.
- Add rice, shallot and garlic; sauté until shallot and rice are translucent and starting to brown (about 5 min.).
- Stir in wine; cook for 1 min.
- Add stock; bring to a boil.
- Reduce heat to low; stir in chopped herbs.
- Cover pan and simmer, stirring occasionally, until rice is al dente and liquid is nearly absorbed (about 20 min.). The mixture should be fairly loose and fluid.
- Stir in nutritional yeast, if desired; season with salt and pepper to taste.
- Transfer to a serving dish; top with roasted vegetables and desired garnishes.
Tasty Tip:
- See our recipe for Basic Roasted Vegetables or Roasted Harvest Vegetables (pictured above). For this dish, we recommend roasting a combination of veggies together on 2 baking trays. We used 8 oz. each mushrooms, sweet potato, cauliflower and Brussels sprouts cut into approx. 1" pieces with 1 small bulb of fennel cut into ¼" slices (fronds removed and reserved for garnish). Tossed lightly with oil and seasoning, they cook together in about 25 min. in a 450° oven.
