Roasted vegetable risotto

Risottos are popular with everyone, and this version, full of flavour and bright healthy vegetables, is great for vegetarians. Serve hot with fresh salad leaves.


  1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the squash, onion, aubergine, and pepper into a large roasting tin (two tins for 12) in a single layer.

  2. Pour over a third of the oil and toss well with your hands. Season with salt and freshly ground black pepper, then sprinkle over the thyme.

  3. Roast for 30 minutes (35 minutes for 12) or until tender and golden.

  4. Heat the remaining oil in a deep saucepan, add the rice, then stir in the mushrooms and gradually add the stock (see 'Making a Risotto' below).

  5. When all the stock has been absorbed and the rice is cooked, stir in the roasted vegetables and half the Parmesan. Transfer to a serving dish and sprinkle with the remaining Parmesan and the chives.

At step 3, roast on the floor of the roasting oven for 20–30 minutes.


  1. Heat the oil in a deep pan over a high heat, add the rice, and stir to coat. Add the mushrooms

  2. Add the hot stock a ladleful at a time. Stir continuously and only add more when it’s been absorbed.

The vegetables can be roasted up to 8 hours ahead. Not suitable for freezing.

This recipe is from: Mary Berry & Lucy Young Cook Up A Feast

  • Roasted Vegetable Risotto