does anyone have an easy vegetable risotto recipe?

Answer 1

Vegetable Risotto
Serves 4


INGREDIENTS

30ml (2tbsp) Somerfield Olive Oil
700ml (1 1/4 pints) hot vegetable stock
1 onion, finely chopped
225g (8oz) sweetcorn
1 clove garlic, crushed
25g (1oz) freshly grated Parmesan cheese
175g (6oz) button mushrooms, sliced
15ml (1tbsp) fresh parsley
1 medium courgette, sliced
Salt and freshly ground black pepper
1 stick celery, sliced
Extra Parmesan for topping
1 medium yellow pepper, cored, de-seeded & sliced
Crusty French bread for serving
225g (8oz) Risotto Rice
METHOD

1. Heat the oil in a large heavy-based pan, add the onion, and garlic, fry until soft.

2. Stir in the mushrooms, courgette, celery, pepper and rice. Cook for 3-4 minutes.

3. Pour in a quarter of the stock and simmer until the stock is absorbed.

4. Gradually stir in the remaining stock in stages, allowing the liquid to be absorbed before adding more. This will take about 25 minutes.

5. Stir in the sweetcorn, cheese and parsley. Season to taste, top with flakes of Parmesan and garnish with parsley. Serve immediately with crusty French bread

Answer 2

Vegetable risotto Recipe

2 tablespoons butter and olive oil
1/2 cup finely chopped onion
1/2 cup finely diced celery and carrot
1 1/2 cups short grain or Arborio rice
Minced garlic
5 cups simmering water
1 cup thawed frozen petite peas
Salt and freshly ground black pepper
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup toasted pine nuts -- optional

Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until
toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water.

After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for
10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper.
Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts.

(If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)

Yield: 4 servings

Answer 3

Measure up the amount of uncooked arborrio rice you need and put it in a pot with some olive oil. Fry it for a couple of minutes.

Pour over 1/2 dl white wine and lover the heat down to very low. Put a lid on. After a couple of minutes add 1/2 dl water or stock, keep adding the water/stock every 5 minutes until you have added the correct amount for the amount of rice you are using. Add a pinch of salt at the beginning of cooking

In the meantime fry up some onion and fresh mushrooms and put to one side, also cut some fresh asparagus and boil it for a couple of minutes only, put to one side.

When the rice have cooked for the correct amount of time put it aside for 15 minutes and let it set. Mix in the onion, mushrooms and asparagus you prepared earlier. Sprinkle with grated parmesan and black pepper and serve.