Patrik28
When I followed the recipe it turned out quite bland and boring but after I've added some herbs and some salt and pepper it was very nice And easy to make
Creamy veggie risotto
Serves 2 adults and 2-3 children
Easy
Prep:
Cook:
Disguise vegetables and make this healthy veggie risotto for kids
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- 1 tbsp olive oil
- 1 onionchopped
- 1 parsnipfinely diced
- 2 medium carrotsfinely diced
- 350g risotto ricesuch as arborio
- 1 bay leaf
- 1.2l hot vegetable or chicken stock
- 140g frozen peaor petit pois
- 50g parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal452
- fat8g
- saturates3g
- carbs84g
- sugars9g
- fibre7g
- protein16g
- salt1.28glow
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.
