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


Prep Time: 10 minutes
Cooking Time: 20 -25 minutes
Serves: 4 -6


  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. Then add the white wine, stir continuously until all the wine is absorbed by the rice.
    Add the stock a ladle at a time, allowing the rice time to absorb the stock in between each addition of stock.
  3. Once the rice is cooked, tender with a bite (known as “al dente”) slowly incorporate the butter and grated parmesan.
  4. Put a lid on the pot, and let the risotto sit for a moment before serving.
  5. To serve, arrange the McCain Balsamic Roast Vegetables on top of the risotto, sprinkle the fresh parsley and lemon zest on top.

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


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