Vegetable Risotto Recipe for January

Here is a healthy and delicious vegetable risotto recipe to make for the family this January.

Serves 4

 Ingredients

 1 onion, chopped

1 parsnip, chopped

2 medium carrots , finely diced

350g risotto rice

1 bay leaf

1 tbsp olive oil

1. 2l vegetable stock

140g frozen pea or petite pois

50g Parmesan, grated

Instructions

1. First heat the oil in a large shallow pan. Place in the large shallow pan the chopped carrots, chopped parsnip and finely sliced onions. Cover and gently fry for around 6-8 minutes until the onion is soft.

2. Stir in the risotto rice and bay leaf and gently fry for 2- 3 minutes. Add 300ml of vegetable stock and simmer gently stirring until all has been absorbed. Keep adding the rest of the vegetable stock a ladle at a time let it keep absorbing before adding more. Continue until all the rice is cooked and all the vegetable stock has been used, if needed add a little more vegetable stock or water and gently stir for another 18- 20 minutes.

3. Remove the bay leaf and stir in the peas. Heat for a further few minutes and then add most of the Parmesan cheese season and with salt and freshly ground pepper to taste. Sprinkle remaining Parmesan and serve.