Mixed Vegetable Risotto

Why is risotto so difficult to photograph?! This is the main reason why this recipe has not hit this blog yet. So frustrating! Please do not let the appearance deter you from making this recipe, you will regret it! This risotto is so easy and yummy it should become a regular dish to your diet. 

I know many of you think that risotto takes too much time and effort so you would rather not go through the pain. Yes sure, it does take a bit longer to make than a salad or a pasta but this recipe makes around 4-5 servings, that means it is perfect for meal prepping.  This holds really well in the fridge too, so you do not have to be too worried about having to eat it within 2 days. 

Please remember that the amount of vegetables can be changed to suit your taste.

Ingredients: 

- 1 diced Onion
- 3 minced cloves of Garlic
- 1 cup chopped Mushrooms
- 1 1/2 cup mixed vegetables ( I used frozen peas, corn, and carrots)
- 2 cup Spinach
- 500ml Risotto rice
- 1 can of Four Bean mix or lentils
- 2 Tbsp Vegetable Stock powder *
- 1 Tbsp Brown Onion soup powder *
- Juice of 1 lemon
- Splash of white wine
- 1L of water
- Seasoning: 1 tsp Sage, 1 tsp rosemary, black pepper, and salt.

* The Ina Paarman brand is vegan.

Method:

1. Cook the onions in some water or oil until they are fragrant. Then add the garlic and mushroom and cook until the mushrooms are soft.
2. Add in the frozen vegetables and allow to defrost for 2-3 minutes.
3. Add the risotto rice and allow to cook for about 1 minute.
4. Then add seasoning, the vegetable stock, and the brown onion soup to 700ml of boiling water, then add the juice of the lemon and wine, and combine well.
5. Add the liquid to the pot and cook until risotto is soft, you may need to add more water if the liquid has evaporated but the rice is still hard.
6. 10 Minutes before serving add the beans and the spinach, and allow the spinach to wilt.