Roasted Root Vegetable Risotto with Brown Rice

I’ve heard that potatoes are not technically root vegetables, but the point stands: roasted potatoes and carrots on a bed of creamy, cheesy brown rice make a stick-to-your-ribs dinner that nobody can resist.

Typically, risotto is made with short-grained rice like arborio rice. Any rice that releases a lot of starch while cooking will do, though, and I've been pleased with this slightly "healthified" whole-grain brown rice risotto alternative. Proper risotto technique takes a little while, but I promise the results are worth it. Pour yourself a glass of wine while the roasted vegetables caramelize and the rice soaks up savory flavor ;)

Yield: 4 servings

Time: 45-55 minutes

This recipe is adapted from

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Roasted Root Vegetable Risotto with Brown Rice Recipe

This risotto dinner combines the hearty flavors of roasted potatoes and carrots with rich, creamy brown rice.

Makes: 4 servings

 Roasted Root Vegetable Risotto with Brown Rice

Prep time:

Cook time:

  • 4 teaspoons plus 3 tablespoons olive oil, divided
  • 4 medium carrots, washed, peeled, and halved lengthwise
  • 1 medium potato, washed and sliced lengthwise into french-fry-sized strips
  • Salt to taste
  • Pepper to taste
  • 1 medium yellow onion, chopped
  • 1 cup brown rice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Italian seasoning
  • 4 1/2 cups broth or stock
  • 1/2 cup grated Parmesan, plus more for topping if desired

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the potatoes and carrots with four teaspoons olive oil plus salt and pepper, then spread in a single layer on an oven-safe rimmed baking sheet.
  3. Place the potatoes and carrots in the oven to roast for 25-35 minutes, then reduce oven temperature to 200 degrees Fahrenheit to keep the vegetables warm.
  4. While the vegetables are roasting, place the remaining three tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, for three-five minutes.
  5. Add the rice to the skillet and cook, stirring occasionally, until it is fully coated with oil and lightly toasted, or about three minutes.
  6. Season the rice with salt, pepper, and Italian seasoning, then add the vinegar and a generous ladle-full of stock. Reduce the heat to medium.
  7. Continue to add the stock, one generous ladle-full at a time, stirring after each ladle-full, and again every minute or so. When each ladle-full of stock is fully absorbed, add an additional ladle-full. Keep the heat on medium and stir constantly. The entire process will take about 30 minutes. (Note: if you've used all of your stock and your rice is not yet tender, add water about three tablespoons at a time and continue to stir).
  8. When the rice is tender and the mixture is creamy, stir in the Parmesan, then taste and season with salt and pepper as desired.
  9. Spoon the risotto onto serving dishes and top with roasted potatoes, roasted carrots, and additional Parmesan to taste.

Notes and Nutrition Information

  • This recipe is best prepared and served fresh. It is perfectly safe to eat leftovers stored in an airtight container in the refrigerator for two-three days, but the texture won’t be as even and creamy reheated.

  • Substitute in or add your favorite roasted vegetables.

  • You can absolutely use partially pre-cooked rice (quick-cook rice) for a faster dish, but this tends to release less starch, thereby rendering the final product a bit less rich.

  • One fourth of the recipe as written contains approximately 472 calories, 22 grams of fat, 56 grams of carbohydrates, 15 grams of protein, 5 grams of fiber, 6 grams of sugar, and 1116 milligrams of sodium.