Roast Veg Risotto

Roast Veg Risotto


1 x McCain Classic Roast Veg, cooked according to instructions on the packet

Splash of oil 

1 onion, peeled and chopped

2 tsp crushed garlic

2 stalks celery, finely chopped

400g risotto rice / Arborio rice

500ml white wine

1,5 L Stock

120g butter, cut into blocks

2 handfuls of parmesan, grated

A handful fresh parsley, finely chopped

Zest of 1 lemon


4 - 6


Prep Time: 10 minutes
Total Time: 20 - 25 minutes

  1. In a large pan, sauté the onion, garlic & celery with a splash of oil until softened.
  2. Add the risotto rice stir, continuously with a wooden spoon, for about 5 - 10 minutes on a moderate heat. 
  3. Then add the white wine, stir continuously until all the wine is absorbed by the rice.
  4. Add the stock a ladle at a time, allowing the rice time to absorb the stock in between each addition of stock.
  5. Once the rice is cooked, tender with a bite (known as “al dente”) slowly incorporate the butter and grated parmesan.
  6. Put a lid on the pot, and let the risotto sit for a moment before serving.
  7. To serve, arrange the McCain Balsamic Roast Vegetables on top of the risotto, sprinkle the fresh parsley and lemon zest on top.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Roast Veg #parmesan #risotto #arborial #rice

Variations, Hints and Tips

  • Note: The key to a well prepared risotto is drawing the starch out of the rice.