CREAMY VEGGIE RISOTTO

Creamy veggie risotto image

Disguise vegetables and make this healthy veggie risotto for kids

Provided by Lesley Waters

Categories Dinner, Lunch, Main course, Starter, Supper, Vegetable

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 9

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 pea or petit pois
50g parmesan (or vegetarian alternative), grated

Steps:

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.

Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.28 milligram of sodium