Vegetable Risotto

February 25, 2021  /  Harriet Moran-Smith

INGREDIENTS

-1 onion, chopped (I use ready chopped frozen stuff)
- 2 celery sticks, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped (I use ready chopped Very Lazy stuff)
- 250g asparagus, chopped
- 1.5l vegetable stock
- 300g risotto rice
- A glass of white wine
- A handful of peas
- Parmesan

METHOD

  1. Cook the onion, celery, carrots and garlic until the carrots are softened

  2. Bring the stock to a simmer in another pan

  3. Stir the rice into the vegetables then add the wine and cook off the alcohol for about a minute.

  4. Add the stock ladleful at a time, stirring until all the liquid has gone between each ladleful.

  5. When you have about 5 minutes left of stock, throw in the peas and asparagus with it.

  6. Add the remaining stock and veggies, stir until all the stock has absorbed

  7. Stir in lots of parmesan