I'm a huge fan of risotto. It's a dish that seems complicated to make, but is actually very easy! The misconception probably comes from the fact that risotto does need constant attention while it's being made - but basically only stirring is involved, and it's actually quite fun! For this version of the classic dish, I used the ample supply of root veggies I received in my Fresh City bag. I roasted them and made a puree to make a twist on the classic. I generally make a mushroom risotto, but I am a big fan of how this roasted root veggie risotto turned out - sweet and comforting, and full of the flavours of fall! Definitely expect to see more variations on risotto in the future from me. Enjoy!

Recipe by: Kim Keitner, Fresh City Marketing Manager
Serves: serves 4-6 as a main
Prep Time: Quick & Easy


1 sweet potatoes

2 carrots, loose

2 turnips

1/2 cup extra virgin olive oil

1/2 cup yellow onions

6-8 cups vegetable broth

2 cups white arborio rice

2-3 teaspoon dried sage

3/4 cup dry white wine

1 cup freshly grated, aged parmesan cheese

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1. Preheat your oven to 425F. Cut the sweet potato, carrots and turnips into 1/2-inch cubes and toss them with a tablespoon or two of olive oil. Sprinkle with the sage and spread out on a foil wrapped baking sheet in a single layer. Bake for about 20 minutes or until the veggies are golden and tender. While the veggies are roasting, prepare the risotto.

2. In a large pot, heat the remaining olive oil and cook the onions over medium-high heat until semi-transluscent, about 4 minutes. From here on out the risotto will need constant attention, which is part of the fun! (Although the best part is yet to come - eating it!!) 

3. Add the arborio rice, stirring constantly for 2 minutes. Add the white wine and stir until absorbed into the rice. Pour in 1 cup of the broth and stir until the liquid is absorbed. Add an additional cup of the stock and stir, once again, until fully absorbed. Continue in this fashion with all of the remaining broth, except for the final 2 cups. 

4. Once the veggies are roasted, puree them in a blender or food processor. Proceed to add 1 cup of the broth at a time, along with 1 cup of the roasted root veggie puree until all of the broth & puree is absorbed.

5. As the final step, stir in the Parmesan cheese, and season with salt and pepper! You can garnish with parmesan flakes, sage and root veggie shreds if desired.