Vegetable risotto recipes
Our top 3 of 25 Vegetable risotto recipes
- Watercress and Pea Risotto
- Pea Risotto with Parmesan and Mushrooms
- Alpro Minted Spinach Risotto
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- 1 tbsp Olive Oil
- 1 Onion Finely Chopped
- 1 Clove Garlic
- 400g Risotto Rice
- 150ml Dry White Wine
- 750ml Hot Vegetable Stock
- 150g Frozen Peas
- ½ tsp Freshly Grated Nutmeg
- 1 Pack Watercress Roughly Chopped
- 25g Freshly Grated Parmesan Cheese
- 1. Heat the oil in a large heavy pan, add the onion and sauté for 4 mins until soft but not coloured. Add the garlic and rice and cook for one more minute, stirring.
- 2. Add the white wine and cook stirring for 2-3 mins until most of the liquid has been absorbed. Add a ladle of the stock and cook for 2-3 mins, gently stirring occasionally to prevent sticking until the liquid has been absorbed. Repeat until you have just a little stock left and the rice is almost tender.
- 3. Add the remaining stock, peas and nutmeg. Cook until the rice soft and creamy. Remove from the heat. Add the watercress and cheese and seasoning to taste. Serve straight away.
- Delicious served with grilled fish or chicken.
- 25g butter
- 1 medium onion (finely diced)
- 1 garlic clove (crushed)
- 50g red peppers (deseeded and roughly chopped)
- 50g mixed mushrooms (roughly chopped)
- 350g Arborio Rice
- 3 tbsp. white wine
- 1 l Vegetable stock
- 450g Birds Eye Peas (1⁄,2 purÃƒ©ed)
- 50g parmesan cheese (grated)
- handful fresh mint (chopped)
- 1. Melt the butter in a large pan
- 2. Add the onion, garlic, red pepper and mushrooms and sauté for 2–3 minutes
- 3. Add the rice and wine and cook for a further 1–2 minutes
- 4. Add the vegetable stock and bring to the boil
- 5. Simmer for about 20 minutes or until all the liquid has been absorbed by the rice
- 6. Add the puréed and whole peas and season to taste
- 7. Return to the heat and cook for a further 10 minutes or until the rice is cooked
- 8. Before serving, stir in the parmesan and sprinkle with fresh mint
- 250g spinach leaves
- 4 small sprigs mint
- 1 tbsp Olive oil
- 1 onion, finely chopped
- 1.2 litres hot vegetable stock
- Salt and freshly ground black pepper
- 400g Arborio or other risotto rice
- 150ml dry white wine
- 3 tbsp parsley, finely chopped
- 4 tbsp Alpro soya cream alternative
- Parmesan shavings, to serve
- Place the spinach and mint in a large colander and pour over boiling water until the leaves just wilt, then leave to drain. Pour the stock into a pan and keep hot over a very low heat.
- Heat the olive oil in a large saucepan over a medium heat. Add the onion, season, and cook for 5 minutes, then add the rice and toss in some olive oil until all the grains are well coated and glistening.
- Add the wine and cook, stirring, until it is absorbed. Add a ladleful of stock and,cook until that is absorbed too, stirring occasionally. Repeat until you've used all the stock and the rice is tender – probably around 20 minutes.
- Squeeze all the water out of the spinach and mint, chop and stir into the risotto along with the parsley and Alpro cream. Stir and cook for a further 2 minutes, then serve immediately with a scattering of Parmesan shavings.