As part of our new diet we are trying to include 8 veggies per meal. Sometimes its challenging to try new ideas but a great fallback is Vegetable Risotto. This is a very easy recipe that I have adapted from a fabulous Neil Perry recipe and the veggie options are endless! My quantities are enough for a family of five for two nights so cut in half if needed:
Half a Pumpkin
2 Punnets Vine Ripened Tomatoes
2 Zucchinis
1 Large Bunch Spinach
1 Very large Onion
1 Head Broccoli
Garlic
2 Cups Frozen Peas
2 Cups Arborio Rice
Quantities to taste:
Sea Salt
Wine
Olive Oil
Parmesan cheese
Butter
Cook the Pumpkin and Broccoli and save the water for the Risotto. Heat olive oil and add finely diced onions, garlic and sea salt. Once onions have softened add Rice and cook until it starts to release its starch and sticks to the bottom of the pan, stirring all the time. At this stage add some white whine and evaporate completely - this is very important. Then add the first ladle of stock- don't drown it but equally don't let it go dry. Add ladle by ladle as needed as this promotes the creaminess of the sauce. At about the 17 minute mark add the vegetables, diced butter and a generous amount of grated Parmesan to taste. Put the lid on the pan and rest it with the heat turned off.
Serve with a grind of pepper, (salt if needed) and more graded Parmesan. Yum! Sorry about the photo...it was half eaten by a small person before I got a photo.
