Vegetable Risotto
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free
Servings 6
Ingredients
- 1 tsp olive oil
- 1 onion
- 1 parsnip finely diced
- 2 carrots finely diced
- 300 g risotto rice
- 1 bay leaf
- 1.2 litres low salt vegetable stock using two stock cubes
- 140 g frozen peas
Instructions
- Heat the oil in a large shallow pan.1 tsp olive oil
- Fry the onion, carrots and parsnip for around eight minutes or until the onions are very soft.1 onion, 2 carrots, 1 parsnip
- Stir in the rice and bay leaf and gently fry on a medium heat for two to three minutes.300 g risotto rice, 1 bay leaf
- Add 300 ml of your stock and gently simmer over a medium heat, stirring until it has all been absorbed.1.2 litres low salt vegetable stock
- Carry on adding the stock a ladle at a time, letting it be absorbed before adding more. Continue this until the rice has cooked and the stock has all been used. Add a little more stock if needed. This will take around 18-20 minutes.
- Remove the bay leaf and stir in the peas. Continue cooking for a few minutes, until the peas are cooked through, and then serve.140 g frozen peas
Notes
Store any leftovers in the fridge and use within 24 hours, making sure they are cooled as quickly as possible (within an hour of cooking). Leftovers can also be divided into usable portions and frozen for up to 3 months.
Defrost any frozen portions thoroughly before reheating. To reheat, transfer to a microwave-safe container and add butter and a splash of water (or stock). Reheat in the microwave until piping hot all the way through, stirring regularly.
Safety Tips: Leftover risotto must be cooled quickly to ensure the leftovers are safe to keep and serve to your little one another day. Ensure any leftover risotto is only reheated once.
Products we used in this recipe 
Heart Plate
