Risotto with roasted vegetables

Total time: 1hr
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 807 Kcal, 19g Protein, 87g Carbohydrates, 42g Fat


  • Roasted vegetables
  • 250 g carrots, cut into sticks
  • 250 g parsnips, cut into sticks
  • 250 g celeriac, sliced
  • 2 apples, sliced
  • 80 g walnut kernels, roughly chopped
  • 3 tbsp olive oil
  • 0.5 bunch sage
  • 0.75 tsp salt
  • To bake
  • 2 tbsp maple syrup or honey
  • Risotto
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 2 dl white wine
  • 1 litre vegetable bouillon, hot
  • 100 g crème fraîche
  • 80 g grated Parmesan, 2 tbsp set aside
  • salt to taste

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  • Roasted vegetables

    Place the parsnips in a bowl and mix with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
  • To bake

    Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, mix in the maple syrup.
  • Risotto

    Heat the butter in a pan. Sauté the shallot, add the rice, briefly sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins. Stir in the crème fraîche and cheese, season with salt. Serve the vegetables with the risotto, scatter the reserved cheese on top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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