This is how to make veggie risotto

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Risotto is the perfect filling family meal and this veggie risotto is packed with flavour (RECIPE BELOW). Risottos are a tasty way to use up whatever ingredients you have in the fridge or freezer so take a look and get cooking.

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VEGETABLE RISOTTO
Serves 4 Prep 10 mins Cooking 35 mins

400g gold sweet potato, peeled, cut into 2cm pieces
2 tbs olive oil
1 large zucchini, cut into 2cm pieces
4 cups (1L) Coles Real Vegetable Stock
25g Coles Australian Butter
1 brown onion, finely chopped
125g white cup or flat mushrooms, quartered
1 large garlic clove, crushed
1 1/2 cups (300g) Coles Italian Arborio Rice
100g frozen Coles Australian Peas
1/3 cup (25g) Coles Shredded Parmesan

1. Preheat oven to 220°C. Combine the sweet potato and half the oil in a small baking dish. Roast for 10 mins. Add zucchini and roast for 8-10 mins or until vegetables are lightly browned and tender.
2. Meanwhile, bring the stock and 1_ cups (375ml) water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.
3. Heat the butter and remaining oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring, for 3-4 mins or until onion softens. Add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low. Add the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 mins).
4. Add sweet potato mixture and peas to rice mixture with the last ladleful of stock. Cook for 2-3 mins or until heated through (the rice should be tender but firm to the bite). Stir in the parmesan. Serve.

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Comments

Viny's Kitchen says:

Great content!Keep it up.

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