Vegetable Risotto Recipe at MyDish

Vegetable Risotto

3 stars based on 2 reviews Rate this Recipe

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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    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

    By Views 844  Added Mon Nov 2 2009


    Great oven baked risotto. Use your leftover veggies.

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