Oatmeal risotto with beets and roasted vegetables

Ingredients:

• 3 bunches of small purple carrots, tops cut off, wash carrots with a brush and cut in half lengthwise
• 2 small turnips (about 340g), peeled and cut into 1cm thick wedges.
• 2 tablespoons extra-virgin olive oil
• 110 g pancetta, diced
• 1 small shallot, chopped
• 2 tablespoons fresh thyme
• 1 and 1/4 cups rolled oats
• 1 small beetroot, peeled and coarsely grated
• 4 cups lightly salted chicken broth
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat the oven to broil. In a large bowl, toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Place them on a baking sheet. Roast in the oven, stirring halfway through, until tender and crispy, about 12 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme, and a pinch of salt and black pepper; cook until the shallot is translucent, 1 to 2 minutes. Add the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt, and a few grinds of black pepper. Simmer, stirring frequently, until the oats are tender, 12 to 15 minutes.
3. Divide the risotto among plates. Top with the sautéed vegetables and sprinkle with parsley.