Rainbow Risotto
Ingredients
- 1 Tbsp vegetable oil
- 1/2 ounce butter
- 1 onion, chopped
- 1/2 tsp turmeric, ground
- 2 cups rice
- 4 cups vegetable stock
- 1 small butternut pumpkin or marrow, seeded & chopped
- 4 ounces fresh or frozen peas
- 1 small red pepper, chopped
- 2 Zucchini, chopped
- freshly ground black pepper
Instructions
Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes. Stir in rice and stock (if using Knorr's pour in the entire soup, the vegetables add flavor and color), bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed. Boil, steam or microwave pumpkin and peas, separately, until tender. Drain and add to rice mixture with red pepper zucchini. Cook for 4-5 minutes longer or until heated through. Season to taste with black pepper and serve immediately.
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