Risotto Barolo with Roasted Vegetables (Food Network Kitchens) Recipe
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Directions:
- For the Vegetables: Preheat the oven to 400 degrees F.
- Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready.
- For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.
- When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
- Copyright 2005 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1074.29 Kcal (4498 kJ) | ||
| Calories from fat | 414.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.05g | 71% | |
|---|---|---|---|
| Cholesterol | 48.94mg | 16% | |
| Sodium | 1683.22mg | 70% | |
| Potassium | 1702.94mg | 36% | |
| Total Carbs | 129.34g | 43% | |
| Sugars | 26.79g | 107% | |
| Dietary Fiber | 13.28g | 53% | |
| Protein | 34.31g | 69% | |
| Vitamin C | 65.1mg | 109% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.6mg | 14% | |
| Calcium | 315.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 98.12 Kcal (411 kJ) | ||
| Calories from fat | 37.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 71% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 16% | |
| Sodium | 153.73mg | 70% | |
| Potassium | 155.53mg | 36% | |
| Total Carbs | 11.81g | 43% | |
| Sugars | 2.45g | 107% | |
| Dietary Fiber | 1.21g | 53% | |
| Protein | 3.13g | 69% | |
| Vitamin C | 5.9mg | 109% | |
| Iron | 0.2mg | 14% | |
| Calcium | 28.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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