Jamie Oliver’s vegetable risotto is a magic mix of healthy and comfort food

alex brown

Jamie Oliver says about this yummy vegetable risotto, ‘With two portions of your five-a-day, this is feel-good food at its best!’. So whether you’re a health freak, desperate to sneak more veg into your family’s diet, want affordable, tasty meals or just love everything Jamie Oliver does, we recommend you […]

Jamie Oliver says about this yummy vegetable risotto, ‘With two portions of your five-a-day, this is feel-good food at its best!’. So whether you’re a health freak, desperate to sneak more veg into your family’s diet, want affordable, tasty meals or just love everything Jamie Oliver does, we recommend you keep reading – because, frankly, this IS a delicious, healthy, easy meal with only six steps. Easy as (healthy) pie (well, risotto). 



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It’s made with green vegetables, but of course you can chuck in whatever you have in the fridge and still get great results.

Jamie Oliver’s vegetable risotto

Thanks to Tesco for this recipe

Ingredients:

  • 1.2ltrs vegetable stock
  • 2 onions
  • 500g asparagus
  • Olive oil
  • ½ a bunch of mint (15g)
  • 300g arborio risotto rice
  • 150g frozen peas
  • 100g cottage cheese
  • 30g Parmesan or pecorino
  • Extra virgin olive oil

Method:

1. On a low heat, bring your vegetable stock to a simmer in a pan.

2. Prep your veg: peel and dice or finely chop the onions; remove and get rid of the woody asparagus ends; slice the stalks in a similar size to the onions; set aside the tips for later.

3. Now cook the veg up: put one tablespoon oil in a large, high-sided pan on a medium-low heat; when it’s hot, add the onions and asparagus stalks and cook for 15 minutes, stirring regularly, until they’re soft and sweet. Pick the mint leaves off the stalks and set them aside for later, then add the stalks to the stock pan for extra flavor.

4. Add the rice into the vegetable pan and stir for two minutes, until the rice is coated with the oil. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding of stock until the rice is fully cooked. This will probably take about 16 to 18 mins. About 11 to 12 minutes in, add the asparagus tips and peas – they only need around five minutes of cooking.

5. Slowly stir in the cottage cheese, and grate in most of the Parmesan or Pecorino with the finest grater edge, and sprinkle over one tablespoon of extra virgin olive oil. Stir well and season to your preference. Turn off the heat, cover with the pan’s lid and leave to rest for two minutes.

6. Finally, slice the larger mint leaves and stir through the risotto. Serve with a final grating of cheese (as much as you like!), sprinkled with the smaller mint leaves. 

Then just enjoy… and feel like the pro chef you now are! Serve up with a side salad if you want to boost that five-a-day quota.

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