Name: Oat-Beet Risotto with Roasted Vegetables
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 bunches purple baby carrots, tops discarded, scrubbed and halved lengthwise; 2 small turnips (about 12 ounces), peeled and cut into 1/2-inch wedges; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 ounces pancetta, diced; 1 small shallot, minced; 2 tablespoons fresh thyme; 1 1/4 cups steel-cut oats; 1 small beet, peeled and grated on the large holes of a box grater; 4 cups low-sodium chicken broth; 2 tablespoons chopped fresh parsley

Directions

Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes.
Divide the risotto among bowls. Top with the roasted vegetables and parsley.

Photograph by Ralph Smith

Oat-Beet Risotto with Roasted Vegetables

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