Veggie Packed Risotto
Sometimes you feel like a warm, comforting & filling bowl of Risotto but you also need to catch up on your 5-a-day! Then this is the meal for you. Packed with all the veggies and even some sneaky veggies in the sauce – this Risotto is filled with all the good stuff.
- 1 large onion, diced
- 3 medium carrots, diced
- 250g veg of choice – I used this pack from Woolies – with edamame, green beans & corn
- 1 tbsp fresh garlic
- 250g mushrooms, diced
- 2 cups Arborio (Risotto) rice
- 1 liter chicken-flavoured stock – Ina Paarman Stock Powders are all vegan-friendly
- 1 can veggie soup – I used this one from Woolies – broccoli, cauliflower & kale soup
Cooking risotto is time consuming. But SO worth it. Do it properly and the creaminess of the risotto will blow you away!
Start with the oil, onion, garlic and the veg in your pot. Let this cook off for a few minutes to get the veg nice and soft. Add in the risotto rice and toast this until the risotto starts to become translucent. Add in the mushrooms and fry for a few minutes. Add in the stock 1/2 a cup at a time and let it cook until all the stock is absorbed, stirring occasionally. Add in your can of soup and let the sauce thicken.