Rainbow Risotto Food
RAINBOW RISOTTO
Make and share this Rainbow Risotto recipe from Food.com.
Provided by Dave5003
Categories Rice
Time 50m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes.
- Stir in rice and stock (if using Knorr's pour in the entire soup, the vegetables add flavor and color), bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed.
- Boil, steam or microwave pumpkin and peas, separately, until tender.
- Drain and add to rice mixture with red pepper zucchini.
- Co ok for 4-5 minutes longer or until heated through.
- Season to taste with black pepper and serve immediately.
- Variations: Use any vegetables you have and don't be limited by the vegetables in this recipe. Choose vegetables in season and those your family enjoy most!
Nutrition Facts : Calories 1856.6, Fat 29, SaturatedFat 10, Cholesterol 30.5, Sodium 136, Carbohydrate 356.5, Fiber 19.2, Sugar 21.6, Protein 39.1
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- Chop all the vegetables (except the peas!) into small bite sized pieces. Dissolve the stock cubes in a jug with the boiling water and keep this jug right beside your cooker.
- Heat a little oil in a large frying pan or wok. Add the risotto rice and fry gently for 2-3 minutes until the rice starts to change colour and is fully coated in the oil. Be sure to keep stirring the rice so it doesn't burn.
- Add a ladle of the stock to the rice one at a time. There should be just enough liquid to cover the rice but it shouldn't be swimming in it. Just as the rice is starting to run out of liquid, add another ladle of stock and keep repeating this until the rice is cooked. Don't worry if you don't use all the liquid, or if you need to add a bit extra. I find the amount can vary every time I make it.
- Meanwhile cook the vegetables however you like them. You can fry them, boil them or steam them.
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