Root Vegetable Risotto

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Root Vegetable Risotto Super Hungry? Jump to the Recipe

Wintertime vegetables are some of my favorites - whether its a root veg or squash, I am ready to chow down, no matter the season really.

Risotto is a simple enough dish to make, it just takes a little bit of patience. When the root vegetables are sauted until they are tender, they make for a sweet addition to an otherwise savory dish.

This risotto is a quintessential winter dish for those looking for something to fight off the last snow (or first snow, depending on when you are reading this!).

Risotto is best served THICC. And by that I mean - if your spoon can stand up straight, you've done it right.

Gimme all that savory goodness!

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Root Vegetable Risotto

  • Number of Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
Root Vegetable Risotto

Ingredients

  • 1 cup butternut squash, cut into cubes
  • ½ cup onion, chopped
  • ½ cup sweet potato
  • ½ cup turnip, cut into cubes
  • ½ cup parsnip, cut into cubes
  • 1 tbsp ginger
  • ½ cup white wine
  • 1 ½ cups aborio rice
  • 7 cups chicken broth, warm
  • ¼ cup portobello mushrooms, chopped
  • ½ tbsp sage
  • ½ tbsp tarragon
  • 1 tbsp rosemary
  • 2 tbsp btuter
  • 1 tbsp olive oil
  • 1 cup parmesan cheese, shredded
  • ¼ cup milk

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. In a large skillet over medium high heat, add the butter and olive oil. Heat until the butter is frothy and starting to brown.
  2. Saute the vegetables starting with the butternut squash, onions and sweet potato. Stir until the onions are tender, about 3-5 minutes, then add the turnip, parsnip, carrot and ginger. Saute until the sweet potato and carrots are tender, about 5-8 more minutes.
  3. Deglaze the pan with a splash of white wine. Let the liquid evaporate off while stirring occasionally, about another 5-8 minutes.
  4. Add the rice to the skillet and stir so that it gets coated in the oils of the skillet and is just starting to brown and pop around in the pan. Add in the sage, tarragon, and rosemary. Stir until fragrant.
  5. Add the chicken broth, one quarter cup at a time. Let the rice absorb all the liquid before adding the next quarter cup. Continue adding chicken broth, every 3-4 minutes, until the rice is tender and not too chewy - about 15-20 minutes. Add the portobello mushrooms last and let the moisture cook off, about 10 minutes.
  6. Reduce the heat of the skillet to medium low. Stir in the parmesan cheese and milk until the rice has absorbed the remaining liquids. Serve hot with fresh bread and enjoy!
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