Oat Risotto with Oven Vegetables

Preheat the oven to 220 °C top/bottom heat or 200 °C convection oven.

Rinse the rosemary, shake dry and remove the needles. Cut off the leaves from the beets, wash and set aside. Peel the tubers and cut into finger-width wedges. Clean or peel the carrots well and cut in half lengthwise.

Heat the vegetable soup in a pot. Peel and finely dice the onion and garlic clove. Heat the butter in a pot and sauté the onion and garlic until translucent. Add the oats and sauté briefly. Pour two ladles of hot vegetable soup and simmer the grains for 5 minutes, stirring frequently.

Gradually add more hot vegetable soup and simmer the oats on low heat for 25-30 minutes, stirring in between and adding more of the vegetable soup.

While the risotto is cooking, place the beets and carrots on a baking sheet, season with salt and pepper, drizzle with the olive oil and mix. Sprinkle the rosemary over the vegetables and roast in the preheated oven on the middle rack for 25-30 minutes until the vegetables are cooked and well browned, turning once or twice in between.

Chop the beet leaves and stir in once the oven vegetables are cooked.

Coarsely grate the Parmesan and stir half of it into the risotto. Add nutmeg and season heartily with salt and pepper.

Divide the oat risotto among four plates, place the oven vegetables on top.

Preparation Tip:

The oven vegetables can be varied at any time according to season and taste.

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