Risotto
INGREDIENTS
1 small brown onion
1 garlic clove
1 cup (200g) aborio rice
1 ½ chic or veg stock cubes, dissolved in 4 cups (1L) of boiling water
1 bunch asparagus, ends trimmed, stalks cut finely
1 carrot, diced
1 zucchini, diced
3 mushies, diced
1/3 pumpkin, cubed and roasted
1 handful baby spinach
Zest of one lemon
Cracked pepper
Olive oil
1. Heat a good glug of olive oil in a large saucepan over medium heat. Add onion and garlic and saute for a few minutes until tender.
2. Add rice and stir for two minutes.
3. Keep the stock warm by putting it in a saucepan on the stove over low heat.
4. Add ¾ cup of hot stock to the rice and stir constantly until absorbed. Continue adding the stock ¾ cup at a time, stirring well until each addition is almost completely absorbed before adding more.
5. When you’ve only got two stock additions to go, add all the veggies, pepper and lemon zest then keep going til all the stock is gone.
This is one of those recipes you can add any veggie you’ve got lying around. It makes the veggies nice and soft for little teeth. A great way to sneak in a few extra veg and it freezes really well. Feel free to add in some chicken, feta or crunchy sunflower seeds for some extra protein!