Steaming, creamy risotto plate, dotted with pieces of green tomatillos and mixed autumnal veggies. Finished with a swoop of basil pesto and shaved Parmesan, embodying a vibrant palette of earthy autumn colors.

Tomatillo Risotto with Roasted Autumn Vegetables

Name: Tomatillo Risotto with Roasted Autumn Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: Tomatillo, 5 pieces husked and halved; Arborio rice, 1 cup uncooked; Parmesan cheese, 1/2 cup freshly grated; Onion, 1 medium finely chopped; Garlic, 3 cloves minced; Dry white wine, 1/2 cup; Vegetable stock, 3-4 cups hot; Mixed autumnal vegetables (such as pumpkin, zucchini, bell peppers), 2 cups chopped; Basil Pesto, 2 tablespoons; Olive oil, 2 tablespoons; Salt and Pepper, to taste

Category Brunch

Prep 15 minutes

Cook 35 minutes

Style Italian

Technique Roasting

Diet Friendly Mediterranean

Daily Recipe: October 12, 2024

This delightful brunch main, with a twist on classic Italian flavors, stars the tangy tomatillo. We're going to embrace the autumnal abundance by integrating seasonal vegetables with risotto, a comforting warm dish.

Ingredients (for 2)

Tomatillo - 5 pieces - husked and halved
Arborio rice - 1 cup - uncooked
Parmesan cheese - 1/2 cup - freshly grated
Onion - 1 medium - finely chopped
Garlic - 3 cloves - minced
Dry white wine - 1/2 cup
Vegetable stock - 3-4 cups - hot
Mixed autumnal vegetables (such as pumpkin, zucchini, bell peppers) - 2 cups - chopped
Basil pesto - 2 tablespoons
Olive oil - 2 tablespoons
Salt and pepper - to taste

Preparation

Step 1 - 🔥🥗🍅

Preheat your oven to 425°F. Toss tomatillos and autumnal vegetables with 1 tablespoon of olive oil, season with salt and pepper, then roast for around 20 mins until tender.
Step 2 - 🍳🥄🧅

While the vegetables are roasting, heat the remaining olive oil in a large pan over medium heat. Add onion, and cook until translucent.
Step 3 - 🥣🍚🧄

Stir in the Arborio rice and garlic, and continue to stir until the rice begins to toast slightly.
Step 4 - 🍾🍷🔄

Pour in the white wine, and stir continuously until the wine is fully absorbed.
Step 5 - 🥄🍲🍚

Gradually ladle the hot vegetable stock, allowing each addition to be absorbed fully before adding more. Do this until the risotto is creamy and al dente.
Step 6 - 🌽🍅🧀

Fold in the roasted vegetables and tomatillos into the risotto, then mix in the Parmesan cheese.
Step 7 - 🍽️🌿🧀

Serve immediately, garnishing each plate with a dollop of basil pesto and additional shavings of Parmesan.

Additional

If you prefer a vegan version, you can substitute the Parmesan with vegan cheese and use a plant-based pesto. Children can join the fun by helping to wash and prep the autumn vegetables.