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
- Preheat oven to 220C. In a small baking dish, add sweet potato and half of the oil. Roast for 10 mins. Add zucchini and continue to cook until vegetables are lightly brown for 8-10 mins.
- In a medium saucepan over high heat bring the stock and the water to the boil. Reduce heat to simmer on low while covered.
- In a large heavy-based saucepan heat butter and left over oil on medium heat. Combine onion, mushroom and garlic in the pan and cook for 3-4 mins while continuously stirring. Make sure onion is tender. Mix in rice and cook, stirring, for 1 min. Reduce heat to low. Add only one ladleful of stock at a time to the mixture and stir with a wooden spoon until it has been absorbed. Do this with the remaining stock, for about 25 mins.
- While adding the last ladleful of stock, add in the sweet potato mixture and peas. Cook until rice is tender but firm to bite for about 2-3 mins. Stir in parmesan. Transfer to serving plate and serve hot.