Spring Vegetable Risotto


A quick and easy supper for you, a breeze to rustle up quickly before the lights go out for Earth Hour!

This takes 25 minutes in the pan. I have listed the ingredients I usually use but you can throw in anything you have knocking about in the veg drawer (not potato, swede or turnip unless you are particularly fond of stodge!). I have been known to make this with one of those marvellous bags of frozen mixed veg if I am in a real hurry…sacrilege I know but sometimes needs must! Feeds 4 children with a variety of appetite sizes.

Ingredients

3 medium carrots, diced

100g fine green beans, sliced

1/2 red pepper, diced

100g mushrooms, halved and sliced

50g frozen peas

Glug of olive oil

1 big tsp Marmite

1 pint of water (to start with, you will need more)

200-250g arborio risotto rice

Grated cheese to serve

Method

Fry carrots, mushroom and pepper in olive oil for about 5 minutes. Add rice, pour in water and bring to the boil. Reduce heat, stir in Marmite, cover and set the timer for 10 minutes. Stir occasionally, add more water if necessary. After ten minutes add the sliced green beans and reset timer for 5 minutes. Keep stirring from time to time, adding more water if too dry but it should be gloopy like porridge not watery and runny. When the timer goes off, pop in the frozen peas and cook for a further 5 minutes, still stirring occasionally and checking it’s not sticking to the bottom of your pan. Serve topped with grated cheese.

©camosler2010 Please ask if you want to publish  my work elsewhere, I may say yes!


2 Comments

Filed under Chris Cooks, Quick Cooks, Vegetarian

2 responses to “Spring Vegetable Risotto

  1. mina ford

    Looks yummy. Did you use a Savoy?
    I am loving your blog. Nothing will be private any more.

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