Vegetable Risotto
Over a year ago
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Ingredients
- 3 tbsp. Olive oil
- 1.5 Onion. peeled and roughly chopped
- 3 cloves Garlic
- 300g Mixed leftover vegetables
- 250g Risotto rice
- 750g Vegetable stock
- 100g Grated hard cheese
- 1 tsp. Thyme
- 1 tsp. Parsley
- to taste Salt and pepper
Accompaniment
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Description
Great oven baked risotto which is really useful for using up your leftover veggies.
Method
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1
1. Preheat the oven to 180°C (350°F) mark 4.
2. Fry your onions and garlic in the oilve oil in a ovenproof saucepan.
3. Add a little salt and pepper if you like and then chuck in your leftover vegetables.
4. Pop in the oven and allow to cook for 15-20 minutes.
5. Take out of the oven at this point and add the rice, chopped thyme and stock, bring to the boil and season to taste.
6. Cover with the lid and place back inr the oven and cook for a further 15-20 mins, until all the liquid has been absorbed.
7. Mix in the cheese and chopped parsley just before you serve the dish.
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