Creamy veggie risotto

bay leaf bay leaves bbc good food carrot carrots chicken stock frozen pea frozen peas italian kids cooking onion onions parmesan parsnip parsnips rice dish risotto risotto rice

N/A

Serves 2 adults and 2-3 children

Source

Ingredients

1 tbsp olive oil

1 onion , chopped

1 parsnip , finely diced

2 medium carrots , finely diced

350g risotto rice , such as arborio

1 bay leaf

1.2l hot vegetable or chicken stock

140g frozen pea or petit pois

50g parmesan (or vegetarian alternative), grated

Method

Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.

Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.

Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.