Creamy Root Vegetable Risotto
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What’s Up, Hungry People
Wintertime vegetables are some of my favorites—whether it’s a root veggie or squash, I’m ready to chow down, no matter the season.
Risotto is a simple dish to make; it just takes a little bit of patience. When the root vegetables are sautéed until 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!
Here’s What You Need
- Butternut squash: Adds a sweet and nutty flavor.
- Onion: Provides a savory and aromatic base.
- Sweet potato: Adds sweetness and creaminess.
- Turnip: Contributes a slightly peppery taste.
- Parsnip: Adds sweetness and a subtle earthy flavor.
- Ginger: Gives a warm, spicy kick.
- White wine: Used to deglaze and add depth of flavor.
- Arborio rice: Essential for a creamy risotto.
- Chicken broth: Adds rich, savory depth.
- Portobello mushrooms: Contribute a meaty texture and umami.
- Sage: Adds a peppery, herbal note.
- Tarragon: Gives a slightly sweet, anise-like flavor.
- Rosemary: Adds a woody, aromatic touch.
- Butter: For richness and to sauté the veggies.
- Olive oil: Helps sauté and blend flavors.
- Parmesan cheese: Adds salty, cheesy goodness.
- Milk: Helps achieve the creamy texture.
Let’s Cook
Heat a large skillet over medium-high heat and add butter and olive oil. Wait until the butter is frothy and starting to brown—then it’s go-time.
Sauté the Veggies
First, toss in the butternut squash, onions, and sweet potato. Stir them up until the onions are tender, which takes about 3-5 minutes. Next, add the turnip, parsnip, and ginger. Keep sautéing until the sweet potato is nice and tender, around 5-8 more minutes.
Deglaze and Cook the Rice
Time to get fancy—deglaze the pan with a splash of white wine. Let the liquid evaporate while stirring occasionally for another 5-8 minutes. Now, add the Arborio rice to the skillet. Stir it so it gets coated in the oils and just starts to brown and pop. Toss in the sage, tarragon, and rosemary, and stir until everything smells amazing.
Add the Broth
Begin adding the warm chicken broth, one-quarter cup at a time. Let the rice absorb all the liquid before adding the next quarter cup. Keep this up, adding broth every 3-4 minutes, until the rice is tender and not too chewy—this usually takes about 15-20 minutes. Add the portobello mushrooms last and let the moisture cook off, around 10 minutes.
Finish Up
Reduce the heat to medium-low. Stir in the Parmesan cheese and milk until the rice has absorbed all the remaining liquids. Serve hot with fresh bread.
Tips for Perfect Risotto
- Stir constantly: To avoid sticking and ensure even cooking, keep stirring the rice as you add the broth.
- Use warm broth: Cold broth can cool down the rice and disrupt the cooking process.
- Don’t rush: Adding broth slowly ensures the rice releases its starches, creating a creamy texture.
- Taste as you go: Check the rice’s texture and adjust seasoning throughout the cooking process.
- Serve immediately: Risotto is best enjoyed fresh, so gather everyone around the table as it finishes cooking.
This root vegetable risotto is the perfect way to enjoy the rich, hearty flavors of winter vegetables. The combination of sweet, tender root veggies with creamy, cheesy risotto makes for a truly satisfying meal. Whether you’re fighting off the last of the winter chill or celebrating the first snow, this dish is sure to warm you up.
Don’t forget to serve it THICC, just the way risotto should be. Grab a spoon, dig in and enjoy every bite, Hungry People!
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 tablespoon ginger minced
- ½ cup white wine
- 1 ½ cup aborio rice
- 7-8 cups chicken broth warm
- ¼ cup portobello mushrooms chopped
- ½ tablespoon sage
- ½ tablespoon tarragon
- 1 tablespoon rosemary
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup Parmesan cheese shredded
- ¼ cup milk
Instructions
- In a large skillet over medium-high heat, add the butter and olive oil. Heat until the butter is frothy and starting to brown.
- Sauté 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, and ginger. Sauté until the sweet potato is tender, about 5-8 more minutes.
- Deglaze the pan with a splash of white wine. Let the liquid evaporate while stirring occasionally, about another 5-8 minutes.
- 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 the sage, tarragon, and rosemary. Stir until fragrant.
- 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.
- 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!
