Creamy veggie risotto

Creamy veggie risotto

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(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
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Ingredients

  • 1 tbsp olive oil
    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

    Onion

    un-yun

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

  • 1 parsnip, finely diced
    Parsnip

    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

    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

    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

    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.

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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.

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