Vegetable Risotto

 

 Vegetable Risotto  

INGREDIENTS

·         400g gold sweet potato, peeled, cut into 2cm pieces

·         2 tablespoons olive oil

·         1 large zucchini, cut into 2cm pieces 

·         4 cups (1L) Coles Real Vegetable Stock

·         1 1/2 cups (375ml) water

·         25g Coles Australian Butter

·         1 brown onion, finely chopped 

·         125g white cup or flat mushrooms, quartered

·         1 large garlic clove, crushed

·         1 1/2 cups (300g) Coles Italian Arborio Rice

·         100g frozen Coles Australian Peas

·         1/3 cup (25g) Coles Shredded Parmesan

METHOD

·         Step 1

Preheat oven to 220C. 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.

·         Step 2

Meanwhile, bring the stock and 1 1/2 cups (375ml) water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.

·         Step 3

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).

·         Step 4

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 parmesan. Serve.

https://www.taste.com.au/recipes/vegetable-risotto/ibu8o1xe