Jan 27, 2014

Baked risotto with roasted vegetables

Red, orange and purple...kind of like Blood oranges that are in season.

Recipe by Gray Apron
time: about 1 hr

3 cups cooked brown rice (salted), preferably warm
3/4 lb (350 g) carrots, peeled coarsely chopped
3/4 lb (350 g) parsnips or parsley roots, peeled coarsely chopped
3/4 lb (350 g) red beets, peeled and coarsely chopped
3/4 lb (350 g) onions, peeled and coarsely chopped
4 Tablespoons olive oil
3 Tablespoons balsamic vinegar
1/2 teaspoon salt + more to taste
2 cups tomato sauce (passata di pomodoro)
4 Tablespoons grated Parmesan cheese
3 Tablespoons (45 g) butter, diced
for topping
2 Tablespoons grated Parmesan + 2 Tablespoons bread crumbs + 1 Tablespoon olive oil 

Preheat oven to 230C/450F. Prepare a ceramic baking dish, grease it lightly with extra olive oil. In a small bowl, whisk oil into vinegar. Add salt.

Place all the vegetables on a baking sheet. With your hands, cover them all with the vinegar dressing. Set them in the hot oven for 25 minutes, mixing half way through.

Meanwhile...heat through tomato sauce (2-3 minutes on medium heat).
In a large bowl, mix cooked rice, roasted vegetables, tomato sauce, Parmesan and butter. Adjust seasoning. Transfer everything into the prepared baking dish. Top it with Parmesan, bread crumbs and oil.

Lower oven temperature to 200C/400F and set the dish in the heat for 20 minutes. Remove, let it cool for 10 minutes and serve...hot, warm or less warm.

  • the colors blended beautifully and so did the flavors: sweet and sour in a mild competition;
  • roasted vegetables are my best friends this Winter; I can always count on them;
  • beet roots, carrots, parsnips and onions: their roosting time differs;
  • parsnip is ready first, than onion, carrot and beet root at the end;
  • but it is still possible to prepare them together...and that's the secret of root vegetables;
  • I like them over-done and under-done...and anywhere in between.


  1. A healthy and hearty dish to combat the winter weather!

  2. This is such a wonderful dish! I love anything wit roasted veggies!

  3. A great idea and wonderful combination. This healthy dish must taste really good.



  4. Wow, what a great idea Ela,
    never even thought to made a risotto casseroll, tempting to try!!!

  5. I love the beautiful color of this baked risotto, it looks incredible Ela! Love all the roasted veggies in here too - what a tasty and healthy dish :)

  6. Roasted vegetables are so so good ... I would eat them all the time! This dish is stunning and so my kind of meal!

  7. Love this risotto Ela, look delicious!!

    I mad eyour chocolate chestnuts cream desserts, I think is the next récipe I will post!!lol

    1. Lol, hoped you liked it...and the recipe worked for you :)

    2. was amazing but I think your is more beautiful lol

  8. Love everything about this baked risotto!!! Beautiful color, healthy with tons of flavor in every bite, oh yummy!!!! I need to make one of these ;-)

  9. A fantastic and extraordinary way to enjoy rice!I am going to give this a try!
    Kisses from my rainy island,sweet Ela!

  10. A hearty and flavourful winter treat!

  11. Wow, it looks great and I've never tried baking risotto before, so many flavors in there!

  12. What a lovely winter comfort meal.
    :-) Mandy xo

  13. What a beautiful and comforting dish! Love the color and combination of flavors and textures!

  14. What a great dinner this would make! It's freezing here and I want warm family-style food like this for our table. Looks great!

  15. Mmm! This looks perfect for a frigid day like today! Love the color too!

  16. A perfectly nourishing winter meal! Just lovely.

  17. This is a great casserole! I make risotto very often for my son, I am sure he would love this too!

  18. This looks so good!! I love risotto so I'm sure my eyes are right, pinning now.

  19. your baked risotto looks really good! very comforting...love the colors too!


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