Mixed Vegetable Risotto

 

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, finely chopped
• ½ red pepper, finely chopped
• ½ yellow pepper, finely chopped
• 8 button mushrooms, chopped
• 3 tbsp cream
• 2 onions, finely chopped
• 2 carrots, finely diced
• 600g arborio rice
• 1 litre veg stock
• 250g frozen petit pois
• 75g parmesan, grated
• Salt and pepper

Method

1. Heat your oil in a large pan over medium to high heat.
2. Heat a pot of cold water over high heat until boiling.
3. In the water, lob in your chopped carrots.
4. Parboil for about 5 minutes.
5. Drain and set aside.
6. Reheat 
7. In your pan, lob in the butter.
8. Lob in your onion, garlic, peppers and mushrooms.
9. Saute for about 8 minutes until beginning to turn soft.
10. Add in your parsnip and carrots.
11. Season well with salt and pepper.
12. Now stir in your rice.
13. Fry the whole pan, while mixing for about 4 minutes.
14. Add 400ml of your stock and bring to the boil.
15. Reduce the heat slightly and leave simmer until the stock is absorbed.
16. Add 200ml stock at a time, continue to simmer until absorbed and continue this process until all the stock is gone.
17. Stir in your cream at this point and add the frozen peas.
18. Mix well over the heat for about 6 minutes.
19. Remove from the heat and divide into bowls to serve.
20. Season with salt and pepper and grated parmesan.