Basic Vegetable Risotto


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Ingredients :

1 tbs oil

20 g butter

1 onion chopped

2 cups frozen mixed vegetables

2 cups arborio rice

1/4 cup white wine optional

4 cups vegetable stock (liquid) hot

1/3 cup parmesan cheese grated

1 pinch salt and pepper *to taste

Method :

Heat oil and butter in pan, and fry onion on medium heat for about 5 minutes.

Add frozen vegetables and cook for a further 3-5 minutes.

Add rice and stir for several minutes until transparent.

Add wine, if using.

Add one ladle of stock that is simmering on the stove. Stir well, cover and cook on low heat for several minutes.

Continue this process until all the stock has been used and the rice is just cooked. It will take about 20-30 minutes.

Stir in Parmesan cheese, add salt and pepper to taste.

Notes :

Use frozen mixed peas, carrots, and corn.

The trick with this recipe is to ensure that the rice remains hot when adding the stock.

Substitute other vegetables if preferred, such as diced zucchini, diced pumpkin or sliced mushrooms.

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