Vegetable Risotto

Vegetable Risotto

This recipe is from Coles Taste Magazine July edition. It was so easy to make and delicious! A weeknight favourite of mine and the perfect comfort food. 

Ingredients:
  • 400g gold sweet potato, peeled, cut into 2cm pieces
  • 2 tablespoons olive oil
  • 1 large zucchini, cut into 2cm pieces
  • 4 cups of vegetable stock
  • 1 1/2 cups of water
  • 25g of butter
  • 1 brown onion, finely chopped
  • 125g white cup or flat mushrooms, quartered
  • 1 large garlic clove, crushed
  • 1 1/2 cups of Arborio rice
  • 100g frozen peas
  • 1/3 cup of cheese

Method:
  1. Preheat oven to 220C.
  2. Combine the sweet potato and half the oil in a small baking dish. Roast for 10 mins. Add zucchini and roast for 8-10 mins or until vegetables are lightly browned and tender.
  3. Meanwhile, bring the stock and 1 1/2 cups water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.
  4. Heat the butter and remaining oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring, for 3-4 mins or until onion softens. Add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low. Add the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 mins).
  5. Add sweet potato mixture and peas to rice mixture with the last ladleful of stock. Cook for 2-3 mins or until heated through (the rice should be tender but firm to the bite). Stir in the cheese.
  6. Serve and enjoy :)