Veggie Loaded Risotto (HC)
Ingredients
- 1 tsp unsalted butter or olive oil
- 1 celery stick, diced
- 1⁄2 onion, diced
- 1⁄2 red pepper, diced
- 120g courgette, cut into chunks
- Sprinkle of black pepper
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 tsp Italian herbs
- 120g risotto rice
- 100ml water
- 400g tin chopped tomatoes
- 2 tbsp reduced sodium soy sauce
- 1 tbsp tomato puree
- 1 low sodium vegetable stock cube
- 2 handfuls fresh spinach
- 6 tbsp peas, fresh or frozen
- 1 heaped tbsp soft cream cheese
Instructions
Heat the butter or olive oil in a large pot over a medium heat.
Add the celery, onion, red pepper and courgette. Mix and cook for a few minutes.
Season with black pepper, garlic, paprika and Italian herbs and stir to combine.
Add the risotto rice along with 1⁄2 the water, 1⁄2 the tinned tomatoes, soy sauce and tomato puree and mix well.
Cook on a medium heat for around 25-30 minutes.
While cooking the rice, crush or break up the stock cube and add it to the rice.
Keep adding the remaining water and tinned tomatoes, slowly and gradually.
Don’t allow the rice mixture to become dry, add more water if need be until the rice is cooked thoroughly.
If using frozen spinach, add after 15 minutes, along with the frozen peas. If using fresh spinach, add just a few minutes before serving.
When the rice is almost ready, taste test and add more seasoning if you need more flavour.
Before serving, take the rice off the heat and spoon in the cream cheese, mix around and then serve.
Note - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving, adding a splash of water if needed to loosen the risotto. Alternatively, freeze for up to 3 months. For best results, only stir the cream cheese into the portion being eaten fresh and freeze the remaining portion without it. Add the cream cheese after reheating when ready to serve.
Optional - Include a portion of protein. Choose a vegetarian or animal protein from the swap list. The protein can be added to the risotto or served on the side.