Oat-Beet Risotto with Roasted Vegetables

Purple carrots not only look pretty, they also contain anthocyanins, antioxidants that can help protect the body from inflammation.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Divide the risotto among bowls. Top with the roasted vegetables and parsley.