Roasted Vegetable Risotto

This risotto with roasted vegetables is simple but delicious, and any leftover roasted vegetables make a great base for tomorrow’s lunch.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 1 sweet potato, cubed
  • 1 red capsicum, cut into strips
  • 1 potato, cubed
  • 1 litre fresh chicken stock
  • 1 jar commercial pesto

Place the vegetables in a baking dish and sprinkle with a little olive oil or spray with the olive oil spray. Bake for 30 minutes at 180°C until golden.

Using a large saucepan or deep frypan, heat oil and fry off onions for three minutes, then add the Arborio rice. Cook the rice for three minutes, stirring frequently. Slowly add the chicken stock, one ladle full at a time, until the rice takes up the liquid. Continue to use this technique until all the stock has been used. After 15 minutes check the rice to see if it has an al dente bite to it. It should be cooked but firm. Add the roasted vegetables and season to taste. You may wish to fold through three tablespoons of grated parmesan cheese. Serve in a dish with a garnish of 1/2 teaspoon pesto sitting on top of the rice and vegetables.

Tip: Any vegetable combination is suitable for this dish and leftover vegetables make a great start for a quick and versatile dish. 

Lisa Haddon is a qualified home economist, food stylist, recipe developer and food consultant. She operates her own catering and event management business, Aussie Food Fairies, and has done for over 20 years.

If you have any questions about this recipe, you can email Lisa with your query.

Or visit the Beatty Avenue Post Office & General Store, 15 Beatty Avenue Armadale Victoria, to try Lisa’s cooking for yourself. 

Written by Lisa Haddon