Description
A creamy and hearty vegetable risotto featuring roasted sweet potato and zucchini, tender mushrooms, and sweet peas, finished with a touch of Parmesan cheese. This comforting dish combines the rich flavors of slow-cooked Arborio rice with wholesome vegetables, perfect as a satisfying vegetarian main or side.
Ingredients
Roasted Vegetables
- 400g gold sweet potato, peeled, cut into 2cm pieces
- 2 tbsp olive oil (divided)
- 1 large zucchini, cut into 2cm pieces
Stock
- 4 cups (1L) Coles Real Vegetable Stock
- 1 1/2 cups (375ml) water
Risotto Base
- 25g Coles Australian Butter
- 1 brown onion, finely chopped
- 125g white cup or flat mushrooms, quartered
- 1 large garlic clove, crushed
- 1 1/2 cups (300g) Coles Italian Arborio Rice
- 100g frozen Coles Australian Peas
- 1/3 cup (25g) Coles Shredded Parmesan
Instructions
- Roast the Vegetables: Preheat your oven to 220°C. Toss the sweet potato with 1 tablespoon of olive oil in a small baking dish and roast for 10 minutes. Then add the zucchini, toss together, and continue roasting for another 8-10 minutes until the vegetables are lightly browned and tender.
- Prepare the Stock: While the vegetables are roasting, combine the vegetable stock and water in a medium saucepan. Bring to a boil over high heat, then reduce to low and keep it simmering, covered, to maintain warmth.
- Sauté the Base: In a large, heavy-based saucepan, heat the butter and the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, quartered mushrooms, and crushed garlic. Cook, stirring frequently, for 3-4 minutes until the onion softens and vegetables release their aroma.
- Cook the Rice: Add the Arborio rice to the sautéed vegetables and cook for about a minute, stirring continuously until the grains become slightly translucent or glassy. Reduce the heat to low. Start adding the hot stock one ladleful at a time, stirring with a wooden spoon. Wait until the liquid is fully absorbed before adding the next ladle of stock. Continue this process for approximately 25 minutes until the rice is tender but still firm to the bite.
- Combine and Finish: Stir in the roasted sweet potato and zucchini mixture along with the frozen peas while adding the last ladle of stock. Cook for an additional 2-3 minutes until heated through. Remove from heat and mix in the shredded Parmesan cheese thoroughly. Serve immediately for the best creamy texture.
Notes
- For a vegan version, substitute butter and Parmesan with plant-based alternatives.
- Add fresh herbs like thyme or parsley for extra flavor.
- Use warm stock to ensure even cooking of the risotto.
- Stir the risotto continuously to prevent sticking and to develop the creamy texture.
- You can substitute peas with other vegetables like asparagus or green beans if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg
