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Vegetable risotto
A soft, creamy risotto made with frozen vegetables so there is little to prepare. The gentle stirring is soothing, and the result is easy to eat.
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Serves: 3Time: 30 min
Soft & moistVegetarian
Ingredients
3 servings
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 250 g risotto rice
- 900 ml vegetable stock (hot, from 2 stock cubes)
- 200 g frozen mixed vegetables
- 30 g parmesan or hard cheese (grated)
- salt and black pepper (to taste)
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Method
- 1Warm the oil in a pan and cook the onion gently for about 5 minutes until soft.
- 2Stir in the rice and cook for a minute so the grains are coated.
- 3Add the hot stock a ladleful at a time, stirring often and waiting for it to be absorbed before adding more.
- 4After about 15 minutes, stir in the frozen vegetables and continue until the rice is soft and creamy.
- 5Stir through the cheese, season to taste, and serve.
Frozen peas make a lovely simple version on their own.
A splash more stock or water loosens leftovers nicely when reheating.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.