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Vegetable risotto
Vegetable risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate your cooking with this creamy risotto recipe using up fridge/freezer leftovers, perfectly balanced with roasted veggies.
Ingredients:
  • 400g gold sweet potato, peeled, cut into 2cm pieces
  • 36.40 gm olive oil
  • 1 large zucchini, cut into 2cm pieces
  • 1l vegetable stock
  • 375ml water
  • 25g Butter
  • 1 brown onion, finely chopped
  • 125g white cup or flat mushrooms, quartered
  • 1 large garlic clove, crushed
  • 300g rice
  • 100g frozen Peas
  • 25g parmesan
Instructions:
  • Preheat your oven to 220C. Toss sweet potato with 1 tbsp oil in a baking dish, then roast for 10 mins. Next, add zucchini and continue roasting for 8-10 mins until veggies are golden and tender.
  • While you wait, bring the stock and water to a boil in a medium saucepan over high heat, then lower the heat and simmer covered.
  • In a large heavy-based saucepan over medium heat, warm the butter and remaining 1 tbsp oil. Saute the onion, mushroom, and garlic for 3-4 mins until onion softens. Add the rice and stir for 1 min until grains appear glassy. Lower the heat, then gradually add the stock, one ladleful at a time, stirring until liquid is absorbed. Continue this process with the remaining stock, about 25 mins total cooking time.
  • Combine the sweet potato mixture and peas with the rice mixture along with the final ladleful of stock. Heat for 2-3 minutes until everything is warmed through, ensuring the rice is tender yet slightly firm. Mix in the Parmesan and serve.

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