Veg basket risotto

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Prep time:

Cook time:

Serves: 4

By BagsUnderMyEyes

(1 Vote) 2

Ingredients

  • 1 onion, finely chopped

  • 3 tbsp olive oil

  • 500ml vegetable stock

  • 185g arborio rice

  • 1 courgette, finely diced

  • 1 clove garlic, finely chopped

  • 1 handful frozen peas

  • 1 carrot, finely diced

  • 25g butter

  • 1 tbsp creme fraiche

  • 50g parmesan, grated

  • 1 pinch dried chillies

Method

  1. Heat the oil and butter together, throw in the onion, garlic and seasoning and sweat for a couple of minutes.
  2. Add the risotto rice and stir-fry for a couple of minutes. Then add a small dash of stock/water, keep the rice moving and continue to add small drops as the liquid evaporates.
  3. After 5 mins, throw in the rest of the stock, add your chopped vegetables and let it simmer for 20 mins or so, until you get the consistency you prefer.
  4. You will need to keep stirring the pot regularly - risottos require lots of love and attention.
  5. Just before you dish up, add a dollop of creme fraiche and a big handful of grated parmesan, and a dash of freshly grated black pepper.

Handy Hint

For non-veggies, serve up with chipolatas.
Only uses one pot, so minimal washing up.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Rice

  • carrot

  • cheese

  • peas

Avg. user rating:

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Rate this recipe

Your comments

  • 27/03/11 16:58

    You will need to use an alternative to parmesan to make this recipe vegetarian.

  • 16/10/08 19:36

    Great way to get vegetables into kids. One pot means less washing up.