We all know by now that we should eat at least five portions of fruit and vegetables every day. They should be different colours and as varied as possible.
Some days you might find that you have been so busy that you've just had a ham sandwich. Never fear, you can easily make up for it with this lovely recipe for Risotto.
You will need two large saucepans and a small one for the vegetable broth.
Risotto with red wine and vegetables.
100g carrots, washed and cut into small pieces
100g courgettes, washed and cubed
100g mushrooms cleaned and cut into small pieces
1 white onion, peeled and finely chopped
1 sprig of fresh rosemary
salt and pepper
small glass of red wine
for the risotto
320g rice, preferably wholegrain
200ml red wine
1 small vegetable stock cube
grated parmesan cheese
In one saucepan heat some olive oil and a knob of butter and gently cook the chopped onion until translucent.
Add the chopped carrots and cook gently for five minutes.
Add the chopped courgettes and mushrooms and stir well.
Pour over the small glass of red wine and stir
Add the chopped rosemary and salt and pepper to taste.
Stir well and cook over a low heat for about ten minutes.
In the other saucepan put in the rice and heat it stirring often until it is lightly toasted but not brown.
Add the red wine and stir.
Cook the risotto in the usual way with the vegetable stock.
After twelve minutes add the vegetable mixture and stir well.
When the rice is cooked add some parmesan cheese and a knob of butter. Check the seasoning and leave for a few minutes before serving.
Courgettes carrots,onions mushrooms
Follow with beetroot tomatoes plums
eat a rainbow today and every day.
|Put some sunshine in your cooking|
|Not much room on my stove,|
|In goes the red wine,|