Creamy veggie risotto

Creamy veggie risotto

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2 adults and 2-3 children

Disguise vegetables and make this healthy veggie risotto for kids

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
452
protein
16g
carbs
84g
fat
8g
saturates
3g
fibre
7g
sugar
9g
salt
1.28g

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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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.

Recipe from Good Food magazine, February 2006

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Comments

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baillieskye's picture
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Sorry I meant to type 4 adults.

baillieskye's picture
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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
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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
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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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