Creamy veggie risotto

Creamy veggie risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2 adults and 2-3 children
Disguise vegetables and make this healthy veggie risotto for kids

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal452
  • fat8g
  • saturates3g
  • carbs84g
  • sugars9g
  • fibre7g
  • protein16g
  • salt1.28g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 parsnip, finely diced

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 medium carrots, finely diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g risotto rice, such as arborio

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 bay leaf
  • 1.2l hot vegetable or chicken stock
  • 140g frozen pea or petit pois
  • 50g Parmesan (or vegetarian alternative), grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

Horsemad.pb's picture
5

Really nice! Didn't take too long to make and tasted great! :-D

Norma. mackey's picture
3.75

Mmmmm! Really tasty!

baillieskye's picture
5

Sorry I meant to type 4 adults.

baillieskye's picture
5

This is lovely, comfort food. My 6 year old ate it happily with no fuss, and it was super easy to make. I changed parsnip for swede. Be warned that this makes loads, I would say it could easily feed 3 adults.

brit96's picture

Tried this recipe in class, went over as it takes forever to add stock, but I loved it. I was the only person to eat it as the rest of my group didn't want to try it, but it was tasty and my favourite recipe in my binder :)

piddymonkey's picture

Unfortunatley we found this dish took ages to cook and when it was finally ready it was bland and rather disappointing. Not really worth the effort and made gallons to much as well which then got wasted. Shame

elaines's picture
4

Really nice comfort food supper and a great way to use up leftover veg. I added frozen soya beans instead of peas. Little bit more bite than peas, but good.

lizarimmer's picture
4

This was nicer than we expected, and my 2 year old, who is extremely fussy, did eat it. It didn't blow us away, but it was perfectly good and easy to make.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.