How to make Franklin Becker’s creamy, healthy Root Vegetable Risotto

best risotto recipes Risotto without the rice feels a little like chef blasphemy. But if you’ve ever been to The Little Beet or The Little Beet Table, you know you can trust Franklin Becker’s ability to make healthy food taste amazing. (Also, his cookbook is called Good Fat Cooking, so hearty, creamy goodness is his specialty.)

Becker created this Root Vegetable Risotto for Hungryroot, a company that debuted its packaged vegetable noodle dishes earlier this year and now has nationwide delivery, expanded menu offerings, and partnerships with AmazonFresh and FreshDirect.

The gist of this delish fall dish? If you can make veggies act like noodles, why not use them to impersonate arborio rice, too?

Try it out using Becker’s easy recipe, which is almost identical to Hungryroot’s version, just with more veggie-chopping elbow grease required.

Hungryroot Root Vegetable Risotto
Serves 4

2 Tbsp extra virgin olive oil
1 small onion, minced
1 clove garlic, smashed
4 oz sweet potato, small dice
4 oz carrot, small dice
2 oz celery root, small dice
2 oz parsnip, small dice
4 oz turnips, small dice
Salt and pepper, to taste
1/4 cup water

1/4 cup apple sauce
1 tsp thyme
1 tsp parsley
1 lemon, freshly squeezed

Parmesan cheese to taste

Dice all of the vegetables the same size. Mix them together in a bowl. In a large sauteuse (saute pan), heat the pan and add olive oil. Sweat the onion for 3 minutes and add the garlic. Add the vegetables and cook until tender, over medium flame. Season with salt and pepper. Add 1/4 cup water, the apple sauce, thyme and parsley. Turn up the heat and cook till creamy and tender but still toothsome. Add the lemon juice and grate parmesan to taste on a microplane over the top of the dish.

Wait, did someone say “vegetable noodles”? Try these spiralized noodle recipes that are perfect for the upcoming holiday season.

(Photo: Hungryroot)

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