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Vegetable Risotto

by Kate Mate (follow)
Kate Mate
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This is a new favourite of mine that I like to make up in advance and portion into single serves and freeze for lunches at work.

Rissoto in a pan
Rissoto in the pan. Sometimes it's good to just serve it like this and have everyone serve themselves

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4 serves

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.

Rissoto in a pan
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 chopped parsley
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.

Roughly chopped parsley
Perfect portion sizes of risotto for lunches and dinners

Allow to cool before placing the lids on and freezing.

#Freeze for later
#Make ahead
I like this Recipe - 8
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