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Rainbow Risotto




Source of Recipe


Q&ER


List of Ingredients




1 Tbsp. Vegetable oil
1/2 oz. Butter
1 Onion, chopped
1/2 tsp. Turmeric, ground
2 cup Rice
4 cup Vegetable stock
1 Small butternut pumpkin or marrow, seeded & chopped
4 oz. Fresh or frozen peas
1 Small red pepper, chopped
2 Zucchini, chopped
Some freshly ground black pepper for taste




Recipe



Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes.

Stir in rice and stock bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed.

Boil, steam or microwave pumpkin and peas, separately, until tender.

Drain and add to rice mixture with red pepper zucchini.

Cook for 4-5 minutes longer or until heated through.

Season to taste with black pepper and serve immediately.