Vegetable Risotto

Name: Vegetable Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp. olive oil; 1 small leek, thinly sliced; 1 courgette, diced; 1 small garlic clove, crushed; 300 g (11oz) risotto rice; 150 mL (5fl oz) dry white wine; 900 mL (1½ pints) hot vegetable stock; 50 g (2oz) frozen peas; 50 g (2oz) each of butter and freshly grated parmesan; 1⁄2 tbsp each freshly chopped mint, curly parsley and basil; 50 g (2oz) rocket

Cooking up a risotto is a good way to use up leftover vegetables, ham or chicken

By The GH Kitchen TeamPublished: 19 February 2010

Jump to recipe

Good Housekeeping

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

1 Tbsp. olive oil
1 small leek, thinly sliced
1 courgette, diced
1 small garlic clove, crushed
300 g (11oz) risotto rice
150 ml (5fl oz) dry white wine
900 ml (1½ pints) hot vegetable stock
50 g (2oz) frozen peas
50 g (2oz) each of butter and freshly grated parmesan
1⁄2 tbsp each freshly chopped mint, curly parsley and basil
50 g (2oz) rocket

Directions

1. Step 1
  Heat oil in a large pan and gently fry leek for 15min until softened. Add courgette and fry for 4min. Add garlic and fry for 1min. Stir in rice and cook for 1min.
2. Step 2
  Add the wine and bubble the mixture until reduced. Gradually add the stock, stirring well after each addition and adding another ladleful only when the previous one has been absorbed. After 15min, add the peas and continue cooking until the rice is tender but still has a bite to it - about 20min.
3. Step 3
  Stir in the butter, parmesan, mint, parsley and basil. Divide among four shallow bowls and serve topped with rocket.
  
  Video: How to make vegetable stock

Per Serving:

Calories: 464
Total carbs: 60 g
Sugars: 2 g
Total fat: 16 g
Saturated fat: 9 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next