Name: Creamy veggie risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2 adults and 2-3 children
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion chopped; 1 parsnip finely diced; 2 medium carrots finely diced; 350g risotto rice such as arborio; 1 bay leaf; 1.2l hot vegetable or chicken stock; 140g frozen pea or petit pois; 50g parmesan (or vegetarian alternative), grated

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Creamy veggie risotto

Creamy veggie risotto

Lesley Waters

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Serves 2 adults and 2-3 children

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.22 ratingsRate

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Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

chopped
1 parsnip

finely diced
2 medium carrots

finely diced
350g risotto rice

such as arborio
1 bay leaf
1.2l hot vegetable or chicken stock
140g frozen pea

or petit pois
50g parmesan

(or vegetarian alternative), grated

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Nutrition: per serving

kcal452
fat8g
saturates3g
carbs84g
sugars9g
fibre7g
protein16g
salt1.28g

low

Method

step 1

Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
step 2

Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
step 3

Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

Recipe from Good Food magazine, February 2006

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A star rating of 4.2 out of 5.22 ratings

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