Vegetable Risotto

When I make a risotto I tend to just make mushroom risotto, but doing the same thing can get boring, so I thought I’d try something different. I bulked out the rice with plenty of vegetables and passata, you can use more rice and less veggies though if you prefer.

Yield; Six servings Cook time; 50 minutes (approx)

  1. 250g arborio risotto rice
  2. One litre of hot vegetable stock
  3. 100g chestnut mushrooms
  4. One small aubergine, chopped
  5. One courgette, chopped
  6. One red pepper, chopped
  7. One brown onion, diced
  8. Four cloves of garlic, minced
  9. 400g passata
  10. One teaspoon of each of the following dried herbs; oregano, basil and tarragon
  11. Salt and black pepper to taste
  • Firstly, prepare all your ingredients while heating a little oil in a pan over a medium-high heat.
  • Fry off the mushrooms, aubergine, courgette and pepper until they’re soft, then set aside.
  • In another pan heat a little oil over a medium heat and add the garlic and onion. Cook for about ten minutes, or until soft.
  • Next add the rice and give everything a good stir. Once the edges of the grains of rice have become translucent, increase the heat to medium high and begin adding the stock, a little at a time.
  • Keep stirring and adding the stock until the rice is cooked. Next, add the passata and cooked vegetables. Give everything a good stir through and set the risotto aside for two minutes before serving.

Setting the risotto aside for a couple of minutes before will ensure it thickens well before serving, it gives a really great consistency to the final risotto.

Bye for now 🙂

 

 

 

 

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