Winter vegetable risotto from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

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Notes about this recipe

  • Christine on July 25, 2014

    This is one of the first risottos I ever made and I've made it many times since. I always leave the fennel out because I don't like the licorice-y flavor of it. The rosemary goes very nicely with the winter veggies -- a family favorite!

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