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Vegetable Risotto

Risotto has a reputation for being fussy but it's actually straightforward - you just need to stir it occasionally. This veggie version is creamy, comforting and costs under £1 per portion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 300g arborio rice
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 courgette, diced
  • 1 red pepper, diced
  • 100g frozen peas
  • 1 litre vegetable stock (warm)
  • 50g parmesan, grated
  • 2 tbsp olive oil
  • 1 tbsp butter

Method
 

  1. Heat the olive oil in a large pan. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, courgette and red pepper. Cook for 3 minutes.
  3. Add the rice and stir for 1 minute until the grains are coated and slightly translucent.
  4. Add a ladleful of warm stock and stir until absorbed. Continue adding stock one ladle at a time, stirring frequently, for about 18 minutes.
  5. When the rice is nearly done and the stock is used up, add the frozen peas and cook for 2 more minutes.
  6. Remove from heat. Stir in the butter and most of the parmesan. Season well. Serve topped with the remaining parmesan.