Ingredients 2 tablespoons rice bran oil
3 cups of vegetable stock
1 cup of arborio rice
1 medium onion finely chopped
2 cups of small broccoli florets
1.5 cup of thinly sliced sweet potato
1 cup of sliced button mushrooms
1 teaspoon of minced garlic
1 tablespoon of roughly chopped parsley
2 small tomatoes diced
1 cup of grated cheese pizza blend
In a saucepan add rice bran oil.
When oil is hot add the onion and sauté in a pan for about 1-2 minutes until slightly translucent.
Add the rice and stir to coat in the oil.
Add half the stock and bring to the boil.
Bring to the boil and then turn down to low and simmer
When boiling add the garlic, parsley, mushrooms and the broccoli and cover with a lid and turn down to low.
When the stock has been absorbed (about 10 minutes) add in the remaining stock and the sweet potato.
When the remaining stock has absorbed (about 15 minutes) taste the rice to be sure it is cooked
Rice should be cooked through and the liquid absorbed but not too dry.
Roughly chop parsley and add to the risotto and mix through.
Roughly chop parsley like this and as to the risotto
Add in diced tomato and stir through just to warm it.
Top with cheese and serve.
For individual portions to freeze place two ladles of risotto into each container and top with one tablespoon of cheese.
Perfect portion sizes of risotto for lunches and dinners
Allow to cool before placing the lids on and freezing.