Oat Beet Risotto with Roasted Vegetables
Ingredients
- 3 bunches purple baby carrots, tops discarded, scrubbed and halved lengthwise
- 2 small turnips (about 12 ounces), peeled and cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 ounces pancetta, diced
- 1 small shallot, minced
- 2 tablespoons fresh thyme
- 1 1/4 cups steel-cut oats
- 1 small beet, peeled and grated on the large holes of a box grater
- 4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
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