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Easy Creamy Veggie Risotto Using Frozen Veg

Dive into a world of rich, creamy comfort with this easy-to-make Veggie Risotto recipe. It’s a sumptuous dish that champions the use of frozen veggies, making it not only convenient but also a healthy option for your meal.

This risotto recipe is perfect for those seeking the depth of flavour and hearty satisfaction that traditional risotto offers, but with an added twist of colourful vegetables. Whether you’re a seasoned cook or a beginner in the kitchen, this veggie risotto recipe is sure to impress with its simplicity and deliciousness.

vegetable risotto uk recipe

Creamy Vegetarian Risotto

Our vegetable risotto recipe is a delightful combination of creamy Arborio rice and an array of vibrant, nutritious vegetables. It’s a dish that warms the soul, nourishes the body, and delights the palate with its medley of flavours and textures. This risotto strikes the perfect balance between comfort food and healthy fare, making it an ideal choice for any meal.

bowl of vegetarian risotto

Why you’ll love this recipe:

  • Simple and Convenient: Utilizing frozen vegetables makes this recipe quick and easy to prepare.
  • Versatile: You can mix and match your favourite veggies to suit your taste.
  • Nutritious: Packed with a variety of vegetables, this risotto is a powerhouse of nutrients.
  • Creamy and Delicious: Despite being veggie-centric, this risotto doesn’t compromise on the traditional creamy, rich texture and taste of classic risotto.
  • Great for All Occasions: Whether you’re cooking a weeknight dinner or hosting a dinner party, this veggie risotto is sure to impress.

Ingredients For A Veggie Risotto

  • 300 g Risotto Rice
  • 1 Onion (Diced)
  • 200 g Frozen Veg
  • 1 Lemon
  • 60 g Cheese (Mature)
  • 1.5 litres of Vegetable Stock
  • Salt and Pepper (to season)
  • 2 tbsp Creme Fraiche
veggie risotto cooking in a pan
creamy risotto with frozen veg

How To Make A Veggie Risotto

  • Fry the onion in 1 tbsp of Olive Oil on medium heat for about 8 minutes.
  • Add the frozen veg and stir for 2 minutes. Add the rice and mix through and stir for another minute. Add a ladleful of stock until fully absorbed before adding another. Continue adding until the rice is about cooked – about 20 minutes
  • Add the creme fraiche and the cheese and stir. Simmer for 5 minutes. Squeeze some lemon juice on top and serve.

Vegetable Risotto Making Tips

Here are some tips to help you make the perfect Creamy Veggie Risotto:

  • Rice Selection: Use Arborio rice for the best results. This type of rice has a high starch content which contributes to the creaminess of the risotto.
  • Stir Frequently: Keep stirring the rice as it cooks to help release its starch and create a creamy texture.
  • Slow and Steady: Add the stock gradually, allowing the rice to absorb slowly. This helps to develop the flavours and achieve the right texture.
  • Vegetable Choices: Feel free to use your favourite frozen vegetable mix. Just make sure the veggies are cut into small, bite-sized pieces for even cooking.
  • Seasoning: Don’t forget to season as you cook. This allows the flavours to build and meld together beautifully.
  • Finish with Cheese: Stir in some grated Parmesan cheese at the end for an extra touch of richness and flavour.
vegetable risotto uk recipe

Easy Creamy Veggie Risotto Using Frozen Veg

Rachel
A creamy vegetarian risotto, the ultimate comfort food.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine British
Servings 4
Calories 411 kcal

Ingredients
  

  • 300 g Risotto Rice
  • 1 Onion (Diced)
  • 200 g Frozen Veg
  • 1 Lemon
  • 60 g Cheese (Mature)
  • 1.5 litres Vegetable Stock
  • Salt and Pepper (to season)
  • 2 tbsp Creme Fraiche

Instructions
 

  • Fry the onion in 1 tbsp of Olive Oil on a medium heat for about 8 minutes.
  • Add the frozen veg and stir for 2 minutes. Add the rice and mix through and stir for another minute. Add a ladleful of stock until fully absorbed before adding another. Continue adding until the rice is about cooked – about 20 minutes
  • Add the creme fraiche and the cheese and stir. Simmer for 5 minutes. Squeeze some lemon juice on top and serve.

Nutrition

Calories: 411kcalCarbohydrates: 77gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1616mgPotassium: 259mgFiber: 5gSugar: 5gVitamin A: 3527IUVitamin C: 22mgCalcium: 140mgIron: 4mg
Keyword frozen veg recipe
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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