Name: Very Veggie Risotto
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Ingredients: 1/2 onion, roughly chopped; 10g oil; 100g carrot, chopped; 140g corn kernals; 100g broccoli, chopped; 100g zucchini, chopped; 2 tablespoons of parsley; 150g arborio rice; 450g water; 2 teaspoons of salt reduced vegetable stock concentrate or powder

Ingredients

Scale

1/2 onion, diced
10g oil
100g carrot, diced
140g corn kernals
100g broccoli, diced
100g zucchini, diced
2 tablespoons of parsley, chopped
150g arborio rice
450g water
2 teaspoons of salt reduced vegetable stock concentrate or powder, put into above water

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Instructions

Place onion and oil into frying pan.
Cook over medium heat until translucent. Add remaining veggies and parsley.
Cook for 5 minutes, stirring constantly.
Add rice.
Cook for 5 minutes, stirring constantly.
Add half a cup of veggie stock into pan and stir until absorbed into rice. Continue until all stock is used and rice is tender.
Using a stick blender or processor, process risotto until desired texture is achieved.

Notes

This makes 8 portions depending on serving size.
I freeze my portions. Simply thaw, add a tablespoon of water and reheat. I find that extra bit of water helps the consistency once reheated.

Prep Time: 5
Cook Time: 30

Nutrition

Serving Size: 8