Vegetable Herb Risotto Recipe

About this recipe

A diabetic-friendly, flavorful risotto made with fresh vegetables and aromatic herbs, perfect for a wholesome dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 480G Echigo Nihon No Gohan Japanese Cooked Rice, 480G
• - Potts Vegetable Stock Can
• 1 Bunch Spring Onions 1 Bunch
• - Tata Salt

Instructions

1. 1. Melt 6 tablespoons of unsalted butter in a large casserole dish over medium heat.
2. 2. Add 1 cup of chopped green onions and 1 cup of diced carrots to the dish, and sauté for 5 minutes until softened.
3. 3. Stir in 2 1/2 cups of uncooked rice and cook for 2-3 minutes until the rice becomes opaque.
4. 4. Add 5 low-sodium vegetable bouillon cubes, 1 bay leaf, 1/2 teaspoon of salt, 1/4 teaspoon of, and 4 1/2 cups of water to the dish. Stir well to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
6. 6. Remove the bay leaf and stir in 1/2 cup of freshly chopped parsley.
7. 7. Serve the risotto warm as a satisfying and healthy dinner option.