I love risotto and this Veggie Risotto is one of my absolute favourites. Mainly because I’m obsessed with all of the ingredients! With nutrition, they say the more colourful your plate is the better, and with this dish you’re definitely getting plenty of nutrients. The great thing with any rice dish is you can really make as much of this recipe as you’d like!
As with all the meals I cook, this is so easy and low-effort to make. You can put this together with minimal prep and using just one large pan so less washing up! Plus, it’s perfect for some Sunday meal prep! Read on to see the full recipe…
What you’ll need to make Veggie Risotto
2 onions, chopped
2 garlic cloves, crushed
Large bag of fresh spinach
3 x bell peppers, colours of your choice
500g risotto rice
1 litre of veg stock
Few pinches of mixed herbs
Method:
– In a large pan, add a little oil and fry the onion and garlic until brown. Add the peppers, rice, herbs and stock then reduce the heat and simmer for 30-40mins. Add more water if the liquid reduces but the rice is still firm.
– Once the rice is soft and the liquid is almost gone, add the spinach and stir through for a few more minutes until wilted. Add any seasoning you’d like, serve up and enjoy!
It’s literally as simple as that! There are plenty of vitamins and minerals for the taking and if you like you can add it any extra veggies you would like into the mix. When it comes to cooking, it’s all about creativity and when it comes to risotto, there’s plenty of room for flexibility. For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.