Veggie Risotto 

A great veggieful meal, feel free to use whatever veggies and rice that you can find although a short grain rice works best.  Risotto is a lovely, fresh meal that all the family can enjoy. Thanks to Raquel from @auckwardveggie for this recipe.

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Ingredients 

1 onion

3 cloves of garlic  

1 TBsp of olive oil 

1 tsp of thyme 

1 tsp of basil 

1 cup of rice 

½ cup of wine or add extra stock 

1 veg stock cube dissolved in 3 cups of water 

1 head of broccoli 

½ cup of peas

⅓ cup of beans 

1 capsicum

2 courgettes

2 handfuls of spinach 

1 TBsp of margarine or butter

2 TBsps of  cheese or nutritional yeast to top  

Method:

1. In a large saucepan fry off onion and garlic in olive oil until the onion is browned, once browned add thyme and basil. Add rice and fry off in wine or stock. 
2. Once the wine/stock has cooked off add ½ of the veg stock. Let cook for 10 minutes. 
3. Add broccoli, peas, beans, capsicum and courgettes add the rest of the veg stock. Let the veg stock cook for around 20 minutes and add extra water if needed. Once almost cooked add margarine/butter and cheese or nutritional yeast, then take off the heat. 
4. Top with extra cheese or nutritional yeast to serve. 

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