Creamy veggie risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults and 2-3 children
Skip to ingredients
- 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.
