Anyone who knows me will know that I’m all for easy recipes and if it’s an easy recipe that’s both cheap to make and healthy to eat then that’s all the better. This recipe for vegetable risotto ticks both boxes so I thought you might like it as much as I do!
My version of vegetable risotto is not only budget friendly, healthy and packed with veg, it’s also made using ingredients that you’ll probably already have in your kitchen!
Colourful Quick and Easy Vegetable Risotto (makes 2-3 good sized portions)
1 tablespoon oil
150g Arborio rice
375g mixed veg (frozen is fine and actually ideal as it’s already chopped into smaller pieces usually so saves you a job) although the one I bought from Tesco had peas, carrots, cauliflower and broccoli in it so I added 300g of that and 75g tinned sweetcorn. I also added 4 chopped spring onions but only because I had them in the fridge to use up.
2 pints hot vegetable stock
- Heat the oil in a large wok / frying pan.
- Add the rice and give it a good stir, coating as much of the rice in the oil as possible.
- Next add the frozen veg and give it a good stir together. Heat the rice and the veg together for 2 minutes to heat the veg up – you don’t want it to bring down the temperature in the stock when you add it.
- Next add about a pint of the stock and let it simmer away on a medium to high heat until it the rice starts to absorb the stock making sure you stir it regularly.
- Add in the sweetcorn and any fresh veg here and then just keep stirring and adding your stock bit by bit until the stock’s been absorbed and the rice is cooked through.
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