Creamy veggie risotto

• olive oil↗ tbsp
• onion↗1 1

  chopped

• parsnip↗1 1

  finely diced

• medium carrots↗2 2

  finely diced

• risotto rice↗350g 350g

  such as arborio

• bay leaf↗1 1
• hot vegetable or chicken stock1.2l 1.2l
• frozen pea↗140g 140g

  or petit pois

• parmesan↗50g 50g

  (or vegetarian alternative), grated

Step-by-step instructions

1. 1

   Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.

2. 2

   Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.

3. 3

   Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.