Vegetable Risotto

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Vegetable Stock Pots

2 cups

Water , boiled

2 Tbsp

Olive Oil

1 cup

Onions , diced

1/2 cup

Red Bell Peppers , diced

1 cup

Arborio Rice

1/2 cup

Carrots , diced

1/2 cup

Zucchini , diced

12 stalks

Asparagus

Cut off and use just the spear tips.

1/2 cup

Green Peas

1 Tbsp

Butter , softened

1 Tbsp

Shaved Parmesan Cheese

Cooking Instructions

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Step 1

Into a mixing jug, add Vegetable Stock Pots (2) and Water (2 cups) . Mix well until dissolved. Keep hot.

Step 2

Into a pan over medium heat, add Olive Oil (2 Tbsp) . Once warm, add Onions (1 cup) and Red Bell Peppers (1/2 cup) . Cook for 3 minutes, stirring gently with a rubber spatula throughout.

Step 3

Add Arborio Rice (1 cup) . Cook, stirring, for 30 seconds.

Step 4

Add 1/2 cup of the stock and cook, stirring, until it has been absorbed by the rice.

Step 5

Add Carrots (1/2 cup) and another 1/2 cup of the stock. Cook, stirring, until it has been absorbed by the rice.

Step 6

Add another 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.

Step 7

Add Zucchini (1/2 cup) , Asparagus (12 stalks) , and the last 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.

Step 8

Add Green Peas (1/2 cup) and mix through.

Step 9

Add Butter (1 Tbsp) and Shaved Parmesan Cheese (1 Tbsp) . Mix well.

Step 10

To serve, pile high in the center of a plate. Shake it to let the risotto take the form of the plate. Top with extra parmesan if desired.