Vegetable Risotto
3 stars based on 2 reviews
Ingredients
- 3 tbsp. Olive oil
- 1.5 Onion. peeled and roughly chopped
- 3 cloves Garlic
- 300g Mixed leftover vegetables
- 250g Risotto rice
- 750g Vegetable stock
- 100g Grated hard cheese
- 1 tsp. Thyme
- 1 tsp. Parsley
- to taste Salt and pepper
Method
- 1. Preheat the oven to 180°C (350°F) mark 4.Saute the onion and garlic on the oilve oil in a ovenproof saucepan. Season with salt and pepper,than add the leftover vegetables.
2. Cook in the oven for 15-20 minutes until golden. Remove from the oven and add the rice, chopped thyme and stock, bring to the boil and season to taste.
3. Cover with the lid and place in the preheated oven and cook for 15-20 minutes, until all the liquid has been absorbed. Stir in the grated cheese and chopped parsley just before serving.
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Great oven baked risotto. Use your leftover veggies.