- 1 small red or golden beet, peeled and cut into 1/2-inch cubes or strips
- 1 carrot, cut into 1/2-inch cubes or strips
- 1 small turnip or parsnip, peeled and cut into 1/2-inch cubes or strips
- 1/4 cup olive oil, plus additional for vegetables
- 1/2 cup thinly sliced leeks
- 1/2 cup finely minced mushrooms (wild or cultivated)
- 2 to 3 leaves fresh sage, finely chopped, plus extra for garnish
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 to 6 cups mushroom, vegetable or chicken broth
- 1 cup freshly grated Parmesan cheese, divided
- Salt and pepper, to taste
Preheat oven to 425° F. Toss beets, carrots and turnips in a little oil and spread out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until vegetables are golden and tender. While vegetables are roasting, prepare the risotto.
In a heavy pot, heat oil over medium heat. Add leeks, mushrooms and sage and cook until leeks are tender, about 4 minutes. From this point on, the pan will need constant watching.
Over medium-high heat add rice and stir constantly for 2 minutes. Add wine and stir until fully absorbed into the grains. Pour in 1 cup broth and stir until absorbed. Add an additional cup broth and stir, once again, until fully absorbed.
Proceed in this fashion with all but the last 1/2 cup broth, until rice is tender but still a little chewy. Stir in most of the roasted vegetables, saving some for garnish.
As the final step, add remaining 1/2 cup broth. This should make the grains a little bit juicy. Immediately stir in 3/4 cup Parmesan. The cheese will melt into the stock and form a creamy sauce around the grains.
Season with salt and pepper. Garnish with additional roasted veggies, grated Parmesan and fresh sage. Serve immediately.