vegetable risotto (gf) (v) (df)

This is an excellent catch-all for people with dietary requirements. If there’s nobody who’s dairy/lactose intolerant, use real butter or marge. Check the grated hard cheese to ensure it’s vegetarian, or else omit – veggie parmesan-alternative can be hard to find! Serves about 20.

250g dairy-free butter alternative
4 large onions, chopped small
1 head garlic, minced
1.5kg rice
250ml white cooking wine
750ml white grape juice
6 litres vegetable stock
Frozen peas – 1kg
Frozen sliced green beans – 750g
1 pack parsley, chopped
Salt and pepper
to serve: Grated Hard Cheese (80g)

  1. Melt butter, then add onion & garlic. Cook for 4-5 mins then stir in rice.
  2. Pour in the wine & white grape juice & simmer until all the liquid has been absorbed.
  3. Slosh in some stock and simmer until all the liquid has been absorbed, stirring occasionally. Continue adding the stock in this way, until it has all been used up and the rice is tender. Stir in the peas and parsley, then heat through for 2 mins.

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