Fancy something healthy and nutritious for dinner? Need to get in a few more vegetables or catering for a vegetarian? Try our wonderful vegetable risotto recipe!
Ingredients
- 3 courgettes
- 1kg risotto rice
- 8 chopped carrots
- 1kg frozen peas
- 2 tins of chopped tomatoes
- 1kg frozen sweet corn
- 2 chopped onions
- 5 veg stock cubes (4 pints)
- Cooking oil
- 1 head celery
Instructions
- Cook the onions, carrots, celery and courgettes with the rice in a little oil and butter for about 3 mins.
- Add the veg stock a little at a time; keep stirring so the rice does not burn. This will take about 20 mins. Add the tomatoes.
- Add the peas and sweet corn to the rice and continue to cook uncovered until the rice is tender and moist (small amount of liquid remaining).
Did you know?
Did you know Risotto originally comes from North Italy? It’s often served with lots of sea food like scallopes and muscles but can be paired with a really wide variety of ingredients.
The world´s largest serving of risotto weighing 7.51 tonnes (16.556.69 lb) was made by the Ricegrowers’ Association of Australia and displayed at First Fleet Park, Circular Quay, Sydney, Australia on 26 November 2004.
