Rainbow Veggie Risotto

One of our favourite recipes in the Kitchen at Fitzroy ELC is Rainbow Veggie Risotto.

This meal can be modified to meet allergy needs or more items can be added such as more veggies, (the more colours of the rainbow you eat the better!), chicken, fish, beef, or tofu! For your recipe, you will need:

• 1/2 green capsicum
• 1/2 red capsicum
• 1/2 yellow capsicum
• 1 small carrot
• 1 red onion
• 2 tbsp frozen peas
• 2 vegetable stock cubes
• 700ml / 3 cups boiling water
• 250g risotto rice
• 1 tbsp butter
• 50g / 1/2 cup grated cheese (parmesan, cheddar, etc plus a little extra for on top)

The recipe method:

1. 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.
2. 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.
3. 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.
4. Meanwhile cook the vegetables however you like them. You can fry them, boil them, or steam them.
5. When the rice has cooked through (remember that risotto is traditionally supposed to have a slight bite to it, but it’s up to you how you want to cook it) and all the stock has been absorbed, add the butter and cheese, and give it a good stir. Finally add the vegetables and stir again.
6. Serve immediately and enjoy!