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Risotto with roasted vegetables
35 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 807
  • Fat about 42g
  • Carbohydrates about 87g
  • Protein about 19g
This is needed
This is needed for 4 people
Roasted vegetables
  • 250 g parsnips, cut into sticks
  • 250 g carrots, cut into sticks
  • 2 apple, sliced
  • 80 g walnut kernels, roughly chopped
  • 250 g celeriac, sliced
  • 0.5 bunch sage
  • 3 tbsp olive oil
  • 0.75 tsp salt
To bake
  • 2 tbsp maple syrup or honey
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 dl white wine
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 litre vegetable bouillon, hot
  • salt to taste
  • 80 g grated Parmesan, 2 tbsp set aside
  • 100 g crème fraîche
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And that's how it's done
And that's how it's done
Roasted vegetables
Place the parsnips in a bowl and mix with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, mix in the maple syrup.
Heat the butter in a pan. Sauté the shallot, add the rice, briefly sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins. Stir in the crème fraîche and cheese, season with salt. Serve the vegetables with the risotto, scatter the reserved cheese on top.