creamy veggie risotto

Creamy veggie risotto

0
(0)

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

Serving

173g

Fat

5g

Sat. fat

2g

Sodium

615mg

Carbs

68g

Fibers

3g

Sugars

4g

Proteins

10g


INGREDIENTS

  • 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

TOOLS

  • 1 pan
  • 1 knife
  • 1 saucepan
  • 1 lid
  • 1 grater
  • 1 wooden spoon

STEPS

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 !


Did you enjoy this recipe?

No votes so far! Be the first to rate this recipe.