Easy Vegetable Risotto
Ready in 30 minutes!
I have been making this risotto for years. It is my favourite Autumn/Winter easy meal go to. It is literally ready in half an hour yet tastes like it takes a lot more effort. Easy Vegetable Risotto is a comforting and sustaining vegetarian dish that my whole family enjoys. Like Sage and Onion Risotto I use a homemade stock base. Instead of home made chicken stock I use a vegetable stock concentrate. It is easy to make – just blitz your favourite stock vegetables in the food processor and then gently fry them in oil for half an hour (see the homemade stock concentrate in this soup). I use about 9 tablespoons of the stock concentrate base for this stock. It really is a meal of vegetable goodness!
Eat your veggies!
This Easy Vegetable Risotto has the goodness of carrots and celery, onion and garlic, vegetables in your stock base as well as roasted tomatoes and wilted spinach. In total well over 5 vegetable ingredients (when you factor in the stock base) which is so great for managing winter immunity levels. The colours of the risotto are wonderful and look extremely appetising.
A Bit About Quantities…
Most risotto recipes call for 2 cups of arborio rice. That simply isn’t enough to serve up to my family of five healthy eaters so I have devised this recipe to have 3 cups of rice. That way there is enough for lunch for a couple of us the next day. If you didn’t want to make so much just adjust the rice back to 2 cups and the liquid to about 5 cups.
I am confident you will love this Easy Vegetable Risotto and it will be a keeper for your family. It is nourishing and comforting and super quick to make. So go ahead and enjoy!
Warm, comforting and nourishing all at once.
Easy Vegetable Risotto
Vegetable goodness presented as pure comfort food.
Ingredients
- 1 brown onion sliced
- 2 carrots chopped
- 2 sticks celery chopped
- 1 clove garlic sliced
- 3 cups arborio rice
- 7 cups hot vegetable stock See stock concentrate in Tomato Soup recipe
- 6 roma tomatoes sliced lengthways into three slices each
- 150 g baby spinach leaves
- 1 cup grana padano cheese
Instructions
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Preheat the oven to 200°C. Lay the tomato slices on an oven tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Roast until starting to collapse and caramelise (about 15 minutes).
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While the tomatoes are roasting, blitz onion, garlic, celery and carrot in the food processor until finely chopped. Then add to an oiled pan (about 4 tbsps of oil) and fry gently for a couple of minutes. Add the rice and stir. Fry for a couple of minutes then add hot stock one cup at a time, stirring all the time until the liquid is absorbed. When most of the stock, but not all, is used, add the spinach and stir to wilt.
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Turn off the heat and stir in the cheese and roasted tomato slices and then serve!
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