Creamy veggie risotto
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Creamy veggie risotto

By Lesley Waters

Disguise vegetables and make this healthy veggie risotto for kids

  • Prep:10 mins
    Cook:30 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 452
  • fat 8g
  • saturates 3g
  • carbs 84g
  • sugars 9g
  • fibre 7g
  • protein 16g
  • salt 1.28g

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 peas or petit pois
  • 50g parmesan (or vegetarian alternative), grated

Method

  1. 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.

  2. 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.

  3. 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.

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