Vegetable risotto recipe. Add risottos to your repertoire – they’re a tasty way to use up whatever you have in the fridge or freezer. This one is beautifully creamy and balanced with roasted vegetables.
* 10 mins prep
* 30 mins cook
* 4 servings
12 Ingredients
– 400g gold sweet potato, peeled, cut into 2cm pieces
– 2 tbsp olive oil
– 1 large zucchini, cut into 2cm pieces
– 4 cups (1L) Coles Real Vegetable Stock
– 1 1/2 cups (375ml) water
– 25g Coles Australian Butter
– 1 brown onion, finely chopped
– 125g white cup or flat mushrooms, quartered
– 1 large garlic clove, crushed
– 1 1/2 cups (300g) Coles Italian Arborio Rice
– 100g frozen Coles Australian Peas
– 1/3 cup (25g) Coles Shredded Parmesan
4 Method / Steps
Step 1
Preheat oven to 220C. Combine the sweet potato and 1 tbsp oil in a small baking dish. Roast for 10 mins. Add zucchini and roast for 8-10 mins or until vegetables are lightly browned and tender.
Step 2
Meanwhile, bring the stock and water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.
Step 3
Heat the butter and remaining 1 tbsp oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring, for 3-4 mins or until onion softens. Add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low. Add the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 mins).
Step 4
Add sweet potato mixture and peas to rice mixture with the last ladleful of stock. Cook for 2-3 mins or until heated through (the rice should be tender but firm to the bite). Stir in the parmesan. Serve.
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