Frozen Veg Risotto

  • 1 litre vegetable stock
  • 1 onion
  • 1 stick of celery
  • Oil (olive or rapeseed preferably)
  • 2 knobs of unsalted butter
  • 300g risotto rice
  • 300g mixed frozen green veg eg spinach, green beans and peas
  • 60g grated parmesan cheese
  • 1 lemon (optional
  1. Bring the stock to a simmer in a pan on a low heat. Peel the onion, trim the celery, then finely chop or coarsely grate them.
  2. Put 1 tablespoon of olive oil, 1 knob of butter, the onion and celery into a saucepan (with a lid) on a low heat. Season lightly with salt and pepper and cook for 10 minutes, stirring occasionally, until the veg is soft but not coloured.
  3. Turn up the heat to medium, add the rice and stir for 2 minutes to soak up the flavour.
  4. Add a ladleful of hot stock, stir, and wait until it has been fully absorbed before adding more. Cook for approx. 15 minutes, adding more stock every minute or so and stirring regularly, until the rice is soft but still holding its shape. Save one ladleful of stock
  5. About 5 minutes before your rice is ready, stir in the frozen veg to cook through.
  6. Your risotto needs to be slightly looser than you want it to be, as it will thicken as it sits, so add an extra ladleful of stock. Turn off the heat, stir or beat in the remaining butter and the Parmesan, then season if required.
  7. Pop the lid on and let it sit for 2 minutes before serving. The most important thing is that the risotto is always oozy.
  8. Finish with a drizzle of extra virgin olive oil, an extra grating of cheese and, if you’ve got it, a tiny squeeze of lemon juice per portion.


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