Sautéed winter vegetable vegetable risotto

Although not strictly winter, it certainly feels like it when the clocks go back, but if we celebrate rather than bemoan the vegetables that are around at this time of year we can cheer up even the darkest of evenings. This earthy selection of vegetables takes on a new life in a cheery risotto, and sautéing rather than boiling these veg really does make all the difference.


  • 1 leek sliced across every 4 cm and halved lengthways
  • 2 parsnips peeled and cut into 1cm batons
  • 2 small turnips peeled and cut into 1cm wedges
  • 1/2 onion
  • 2 cloves garlic 1 sliced and one crushed
  • 1 bay leaf
  • small sprig of thyme
  • few chive sprigs chopped
  • 150g arborio rice
  • 400ml  veg stock (1 pot)
  • 100g soft goat’s cheese log
  1. Add herbs to stock and bring to a simmer in a pan
  2. In another pan gently fry the onion in 1tbsp oil for 5-6 minutes to soften, add crushed garlic and fry for another minute.
  3. Add rice and coat with onion and garlic mixture, and when warmed through add vinegar and then a ladle full of stock. This will bubble up and be absorbed within a few minutes.
  4. Keep adding stock a ladleful at a time until the rice is tender and cooked through. If you need more liquid, add a little boiling water directly to the rice, don’t water down the stock.
  5. Meanwhile in a frying pan, gently saute the parsnips and turnips for 6-7 minutes to add colour.
  6. Add the leeks and sliced garlic and continue to saute for another 4-5 minutes, part covering with a lid to wilt the leeks down further.
  7. Combine the veg and risotto and add half the goat’s cheese, leaving the remaining cheese to sprinkle over the dish with a little chopped chives.



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