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Vegetable Risotto




Source of Recipe


unsure






Recipe Introduction


serves 2-4
prep time 10 min
cook time 30 min





List of Ingredients



• 2 cups (500ml) veg stock
  
• 1 cup diced veg *
  
• 1 tbs toasted pinenuts
  
• 1 tbs butter
  
• 3/4 cup Arborio rice
  
• grated nutmeg
  






Instructions



1. Place stock into a saucepan. Heat to boiling and keep warm.
   
2. In a seperate saucepan, heat butter and fry veg for 5 min. Add rice, stir over heat for 1 minute (all grains need to be coated).
   
3. Add 1 cup stock to the rice and cook, stirring on a low heat until the stock is absorbed.
   
4. Add 1/4 cup stock and continue cooking, adding stock as needed and stirring frequently until rice is tender and creamy (20-25 mins).
   
5. Sprinkle with pine nuts and nutmeg. Serve hot with crusty bread and salad or as an accompaniment to grilled chicken or something.
   






Final Comments


*suitable veg include- carrots, celery, onion, mushrooms, peppers, peas, leek, pumpkin, corn, etc... i must admit I would tend to double the veg.