Creamy Veggie Risotto
This delicious and comforting risotto is a colorful blend of aromatic onions, sweet parsnips, and vibrant carrots, combined with creamy Arborio rice and savory Parmesan cheese. The dish is cooked slowly, allowing the flavors to meld together perfectly, resulting in a creamy and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2 adults and 2-3 children
Nutrition
- Calories: 452 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 84 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.28 milligram of sodium
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