The iconic British chef shared her roasted vegetable risotto recipe that she said is “popular with everyone”.
Mary Berry said her risotto is “full of flavour and bright healthy vegetables”, making it a great option for vegetarians and those who want to eat healthier.
There’s the likes of butternut squash, aubergine, mushrooms, and herbs for the delicious meal.
“Serve hot with fresh salad leaves,” she recommended, and add a sprinkle of cheese (most notably Parmesan).
Serving up to six people, and ready in just 40 minutes, here’s how to make Mary Berry’s risotto.
Mary Berry’s roasted vegetable risotto
Serves: six people
Ingredients
225g butternut squash, peeled and cut into 2cm cubes
One onion, coarsely chopped
One small aubergine, cut into 1cm cubes
One small red pepper, halved, deseeded, and cut into 1cm cubes
Three tbsp olive oil
Salt and black pepper
Two tsp freshly chopped thyme leaves
300g risotto rice
225g chestnut mushrooms, sliced
1.2 litres hot vegetable stock
50g Parmesan cheese, grated
Two tbsp freshly snipped chives
Method
Preheat the oven to 200˚C (180˚C fan/400˚F/Gas six). Put the butternut squash, onion, aubergine, and pepper into a large roasting tin in a single layer.
Pour over a third of the oil and toss well. Season with salt and pepper, then sprinkle over thyme. Roast for 30 minutes, or until tender and golden.
Mary Berry instructed: “Heat the oil in a deep pan over a high heat, add the rice, and stir to coat. Add the mushrooms.
“Add the hot stock a ladleful at a time. Stir continuously and only add more when it’s been absorbed.”
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.
The great thing about a risotto is that you can add whichever vegetables you like.
If you don’t like peppers, for example, you could leave them out or substitute them for a different vegetable – one that is more to your liking.
For a classic risotto, only mushroom is needed; adding a dollop of creme fraiche at the end is a lovely accompaniment.
Whether you add creme fraiche or not, do make sure you add plenty of Parmesan for the yummiest of meals.
