Vegetable Risotto

Friday, April 9, 2010

Spring has definitely sprung and something a little lighter is called for! This vegetable risotto is tasty and filling, but not too heavy or stodgy.

This recipe is very versatile and can be made to go further by adding a little cooked chicken or cooked prawns. You could also throw in some left over veg without anyone noticing!
The following recipe makes great tasting risotto for two people.

• 5g / 1 teaspoon of low fat butter spread
• 150g Arborio risotto rice
• ½ teaspoon of Italian seasoning
• 1 pint of chicken stock, (or veggie if you prefer) made using 2 stock cubes
• 1 medium onion, peeled and finely chopped
• 2 medium carrots. Topped, tailed, peeled and roughly chopped
• 1 stick of celery. Topped, tailed and finely chopped.
• 1 x 200g tin of sweet corn, drained or 3-4 fresh baby sweetcorn spears. Washed and roughly chopped
• 75g peas. Fresh or frozen would work
• 15g parmesan. Finely grated
• Salt & black pepper to taste
• Dried or fresh parsley to garnish

  1. Heat a medium sized pot over a medium heat and add the butter.
  2. When the butter starts to bubble, add the onion and the other vegetables (except the sweet corn and peas!) and gently fry for approximately 8-10 minutes, stirring regularly to stop it sticking.
  3. Add the risotto rice and Italian seasoning and continue to fry gently for a further minute or so, stirring well to ensure everything is coated.
  4. Add about a quarter of the stock to the pot and stir well. From the time you add the first batch of stock, the risotto will take approximately 20 minutes to cook. Continue to stir well to ensure the rice is not sticking to the base of the pot.
  5. When the first batch of stock is absorbed, add more stock (approximately another ¼ of a pint) and continue to stir. (If the stock is absorbing very quickly, reduce the heat slightly).
  6. After 10 minutes of stirring, add the sweet corn and continue to add the stock until it’s all been added. (You can add another splash of boiling water if the risotto is looking a little dry).
  7. After 15 minutes of stirring, add the peas and continue to stir.
  8. After 20 minutes remove the pot from the heat and add the parmesan and stir in. Taste and adjust the seasoning as needed.
  9. Divide between two bowls, sprinkle with parsley and serve.

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