Oat-Beet Risotto with Roasted Vegetables
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 829 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 12 grams
- Protein
- 20 grams
- Sugar
- 11 grams
- Total: 40 min
- Active: 40 min
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.