Creamy veggie risotto

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• Liza

  17 February 2008

  Liza rated and commented on this recipe

  

  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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• Elaine

  01 March 2008

  Elaine rated and commented on this recipe

  

  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.

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• piddymonkey

  13 June 2008

  piddymonkey commented on this recipe

  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

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• Katie

  21 January 2010

  Katie rated this recipe

  

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• Bb_Jade

  08 July 2010

  Bb_Jade commented on this recipe

  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 :)

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• Clare

  15 April 2012

  Clare rated this recipe

  

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• melaniel

  03 April 2013

  melaniel rated and commented on this recipe

  

  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.

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• melaniel

  03 April 2013

  melaniel commented on this recipe

  Sorry I meant to type 4 adults.

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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 peas or petit pois
• 50g Parmesan (or vegetarian alternative), grated

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Difficulty and servings

Serves 2 adults and 2-3 children

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Super healthy

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 peas or petit pois
• 50g Parmesan (or vegetarian alternative), grated

Per serving

452 kcalories, protein 16g, carbohydrate 84g, fat 8 g, saturated fat 3g, fibre 7g, sugar 9g, salt 1.28 g

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