Roasted Winter Veggies

Risotto with Roasted Veggies:

January is zipping along, but I need some perking up.  Cabin Fever already?  I need something tasty and colorful on a perfect plate.  Something simple for dinner, but tasty and bright and colorful.  A simple risotto — With plenty of earthy/sweet roasted winter veggies….


The Food – Risotto with Roasted Veggies: For the combination of veggies, I chose golden beets (peeled and quartered), purple cauliflower (chopped), yam (peeled and sliced into strips), red onion (sliced).  I roasted in batches — Simply tossed each batch in a bit of olive oil with melted butter.  I admit, I felt like I was roasting all afternoon — I certainly did not get any pots made in my studio!


I prepared a simple risotto (including onion and garlic); I added a bit of chopped, sauteed smokey bacon.  I finished with a grated Trugole cheese.  For serving, I topped with the already-roasted veggies.  Delightful, delicious!  Roasting brings out the most incredible flavors — The beets and yam, earthy/sweet like candy; the cauliflower just-right crunchy.  All balanced with the comfort-food creaminess of the risotto.

Dish inspired by Sweet Paul Magazine (Winter 2013).

The Pottery – Sarah Lawless:

For presentation of my risotto and veggies, I chose a special Plate, made by Canadian Artist, Sarah Lawless.  I met Sarah a few years ago on vacation in British Columbia.  I’m so glad I had a chance to purchase a few pieces.  Sarah creates minimalist forms; porcelain with smooth, matte glazes.


Her forms suggest smooth, perfectly eroded rocks; her soft, fluid glazes suggest a flowing river or lapping lake.  And for my risotto, I love the visual contrast of the colorful veggies on the earthy/dark plate!!


Happy January — Hope this got everyone in the mood to dash home and roast veggies for the rest of the winter….

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