Risotto is a mouthwatering dinner dish but it can be hard to find an equally good vegetarian option. Well, look no further because this recipe is both nutritious and delicious!
The easy ingredients list means you won’t have to spend a fortune and it’s an good way to clean out left-over food from the fridge or freezer. This healthy alternative will become an instant family favourite, plus it gives everyone their daily serve of veggies in one delicious meal.
400g sweet potato, peeled, cut into 2cm pieces
2 tablespoons olive oil
1 large zucchini, cut into 2cm pieces
4 cups (1L) vegetable stock
1 1/2 cups (375ml) water
1 brown onion, finely chopped
125g white cup or flat mushrooms, quartered
1 large garlic clove, crushed
1 1/2 cups (300g) rice
100g frozen peas
1/3 cup (25g) shredded parmesan