Risotto with Roasted Vegetables

1 pound radishes, rinsed and trimmed
1 pound cipollini onions, peeled
1/4 cup olive oil
sea salt or kosher salt
2 cups cooked white beans (e.g. Cannellini, Great Northern, Navy)
6 cups chicken or vegetable broth
2 tablespoons butter
3 shallots, minced
2 cups arborio rice (not rinsed)
3/4 cup dry white wine or vermouth, room temperature
1/2 cup grated Parmesan
3 tablespoons minced parsley

Preheat the oven to 375º F. Halve the radishes. Spread the peeled cipollini onions and the radishes on a baking sheet. Drizzle with the olive oil and sprinkle lightly with salt. Place them in the oven and bake for 40 minutes.

While the vegetables are roasting heat your beans in a pot (alternatively, you could add the beans to the roasting pan about halfway through the cooking time) and prepare the risotto. To prepare the risotto, fill a stock pot with the broth and heat until warm. Lower the heat and continue to simmer.

In a heavy-bottomed saucepan or sauté pan, melt the butter over medium heat. Once the butter is melted, add in the shallots and cook for 5 minutes or until translucent. Add the arborio rice and cook for 2-3 minutes, stirring frequently, allowing it to cook so the edges are translucent but not brown.

Slowly stir in the wine. Continue stirring until the wine is absorbed, and then stir in just enough hot broth to cover the rice. Stirring continuously, cook until the broth is absorbed and then adding another ladle or two of broth. Continue until the starch of the rice and the stock start to appear thick and creamy. Continue cooking and stirring in stock until the rice is cooked. It should be creamy on the outside, with a bit of chewiness on the inside. Be careful not to overcook.

Remove from heat and stir in the grated Parmesan. Season with salt as desired. Remove the roasted vegetables from the oven. Top the risotto with cooked beans and vegetables. Garnish with minced parsley.


Makes 4 to 6 servings of risotto.