The BBC Good Food logo
Creamy veggie risotto

Creamy veggie risotto

A star rating of 4.2 out of 5.21 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 adults and 2-3 children

Disguise vegetables and make this healthy veggie risotto for kids

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal452
fat8g
saturates3g
carbs84g
sugars9g
fibre7g
protein16g
low insalt1.28g
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content