Servings: 4–6


  • 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.