There’s something unexpectedly comforting about turning a handful of dried vegetables into a warm bowl of risotto. This dish started as a quick experiment on a busy weeknight, and it ended up becoming one of those meals that feels soothing in the best way. The dried roots and greens melt into the broth, giving the risotto a deep, earthy flavor that tastes like it took far more effort than it actually does.
Root Vegetable Risotto Recipe
Ingredients
- 1 pack dried root vegetables
- A small handful of dried greens (set some aside for garnish)
- Water for stock
- 1–2 tbsp avocado oil or flaxseed oil
- 1 cup washed rice
- Salt, pepper, or your preferred seasonings
- A pinch of saffron
- Additional vegetables (optional): sliced onions, mushrooms, etc.
- Optional garnish: green onion
Instructions
- Boil contents of your root vegetable pack with water to make a vegetable stock
- Add some avocado or flaxseed oil for taste
- Add washed rice to your vegetable stock
- Add your preferred seasonings and any additional vegetables you enjoy
- Add a pinch of saffron for a warm, aromatic depth.
- When the risotto is nearly done, fold in sliced green onion to brighten the flavor
- Finish with a sprinkle of fresh greens over the top. For extra texture, you can also add crushed dried seaweed as a garnish
Enjoy your healthy and homemade root veggie risotto!
Product used:
- BaroCOOK Dried Root Vegetables