Spring Vegetable Risotto

Written By Team Canteen

A creamy, comforting risotto packed with fresh spring vegetables, tender rice, and mature cheddar for a simple and satisfying meal.


INGREDIENTS

  • 1 medium onion, peeled and chopped

  • 1 celery, chopped

  • 1 leek chopped

  • 1 courgette chopped

  • 50g peas

  • 1 litre vegetable stock

  • 350g risotto

  • 75g mature cheddar, coarsely grated

  • Salt and pepper

  • Oil

METHOD

Prep time – 10 mins

Cooking time – 35 mins

Step 1
Heat the oil in a large non-stick frying pan over a medium heat. Add the onion, leek and celery fry until softened, beginning to turn golden-brown.

Step 2

Make 1ltr of stock by mixing the stock cubes with boiling water.

Step 3

Add the rice to the onion mixture and stir for 2mins then add a ladle of stock and continue to stir, the rice will absorb the stock.

Step 4

Repeat this process until 3 quarters of the stock has been used (about 20mins) and absorbed into the rice.

Step 5

Finish off by using all the stock and cooking the rice until it is soft to bite. To serve add salt and pepper to taste and a squeeze of lemon if you have.

Enjoy!


Team Canteen
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