Light and delicious creamy veggie risotto made with onions, parsnips, risotto rice, frozen peas and parmesan cheese – a perfect gluten-free, egg-free, nut- free and soy-free Italian lunch.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 47 mins – easy
🍽 5 servings – 371 kcal per serving
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion
- 1 parsnip
- 2 carrots
- 12 oz risotto rice
- 1 bay leave
- 5 cups vegetable broth
- 5 oz frozen peas
- 1¾ oz parmesan cheese
- 1 pan
- 1 knife
- 1 saucepan
- 1 lid
- 1 grater
- 1 wooden spoon
Peel the onion and chop it finely. Dice the parsnips and carrots.
Shred the parmesan cheese using a grater.
Pour 5 cups of vegetable broth into a pan and boil for 2 minutes to get a hot vegetable broth. Then turn off the heat.
Put olive oil in a saucepan and turn on the heat. Add the chopped onions, diced parsnips and diced carrots to the saucepan and stir with a wooden spoon. Cover the saucepan with a lid and cook for 8 minutes, then remove the lid. Add the risotto rice and bay leaf, then stir again with a wooden spoon for 3 minutes before adding 2 cups of hot vegetable broth to the saucepan. Cover again with a lid and cook for another 3 minutes before adding an additional 3 cups of the vegetable broth to the saucepan. Simmer over low heat for 20 minutes.
Remove the bay leaf from the saucepan and add frozen peas, then stir with a wooden spoon for 3 minutes.
Add the grated parmesan cheese, 1 tsp of salt and 1 tsp of black pepper to the saucepan. Stir again with a wooden spoon, then turn off the heat.
It’s ready to be served !