A delicious, quick and easy Rainbow Vegetable Risotto recipe. Ready in just 20 minutes and perfect for kids!
It’s dinnertime. The kids are screaming for food and you have nothing prepared, let alone any idea of what to cook. Sound familiar? Yeah that’s me quite a lot these days! Although I try to meal plan like a pro on a Monday, by Wednesday the plan is quite often lying scrunched up at the bottom of the recycling bin, having failed to even do a supermarket shop let alone follow the damn thing exactly!
Days like these this 20 Minutes Rainbow Veggie Risotto is my savour. Its so quick and easy to make and uses store cupboard and fridge essentials that you probably already have. The veggies are totally interchangeable depending on what you have in that particular day. And anything goes…fresh or frozen.
Veggies are a real sticking point with my 4 year old fussy eater. She has a limited range of vegetables that she will eat with little fuss. Everything else is fair game for a complete and utter meltdown when plated up for her. However with this risotto I find that by chopping the veg up quite small, she makes less of a fuss when I put the plate down in front of her and she is more open to at least trying some of the vegetables that she normally hates.
I also find cheese to be a great distraction. I always grate a little extra to have at the table and I allow her to sprinkle it on top or sometimes she asks to grate it herself. It all seems to work in helping her to forget the evil veg that lurk underneath!
- ½ green pepper
- ½ red pepper
- ½ yellow pepper
- 1 small carrot
- 1 red onion
- 2 tbsp frozen peas
- 2 vegetable stock cubes
- 700ml boiling water
- 250g risotto rice
- 1 tbsp butter
- 50g grated cheese (parmesan, chedder, etc plus a llittle extra for on top)
- Chop all the vegetables (except the peas!) into small bite sized pieces. Dissolve the stock cubes in a jug with the boiling water and keep this jug right beside your cooker.
- Heat a little oil in a large frying pan or wok. Add the risotto rice and fry gently for 2-3 minutes until the rice starts to change colour and is fully coated in the oil. Be sure to keep stirring the rice so it doesn't burn.
- Add a ladle of the stock to the rice at a time. There should be just enough liquid to cover the rice but it shouldn't be swimming in it. Just as the rice is starting to run out of liquid, add another ladle of stock and keep repeating this until the rice is cooked. Don't worry if you don't use all the liquid, or if you need to add a bit extra. I find the amount can vary every time I make it.
- Meanwhile cook the vegetables however you like them. You can fry them, boil them or steam them.
- When the rice has cooked through (remember that risotto is traditionally supposed to have a slight bite to it, but it's up to you how you want to cook it) and all the stock has been absorbed, add the butter and cheese and give it a good stir. Finally add the vegetables and stir again.
- Serve immediately.
For more quick and easy mid-week meals try these recipes from around the web:
Bacon Leek & Pine Nut Pasta