Servings: 4–6
Ingredients
- 2 large carrots, peeled and cubed
- 2 potatoes, peeled and cubed
- 1 bunch haricot verts, cut in half
- 1 medium red onion, chopped
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 2 sprigs rosemary
- 4½ cups Saffron Road™ All Natural Traditional Chicken Broth
- 1½ cups Arborio rice
- ½ cup water
- 2 tablespoons Organic Valley® Organic Butter
- ⅔ cup halal Parmesan cheese
- 10 leaves sage, chopped
- 4-6 leaves sage, for garnish
- sea salt and fresh cracked black pepper to taste
Step 1
Preheat oven to 200°F. Place carrots, potatoes, haricot verts, and red onion on a large baking pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender. Keep warm in oven.
Step 2
In the meantime, sauté garlic and rosemary with 2 tablespoons of olive oil in a saucepan until fragrant. Add chicken stock; cover and bring to a boil. Remove rosemary sprigs and reduce heat to low.
Step 3
Heat the remaining olive oil in a large saucepan and add rice. Cook on medium heat, stirring for 1 minute. Add water and boil until half of it is reduced.
Step 4
Add ⅓ of the chicken stock. Cook until stock is absorbed; repeat with remaining stock. Rice should be tender. Add butter, cheese, and chopped sage.
Step 5
Serve topped with roasted vegetables and garnish with sage leaves.