Laura’s Veggie Risotto

Course: Main - Dish: Vegetarian - Serves: 2

This recipe was submitted by Laura; “I like traditional cooking, but I’m not a slave to detail. Using canned ingredients is really convenient and the results are always good.”




  1. Gently fry onion and fennel in a little olive oil until soft but not brown
  2. Add in garlic and fry for further 5 mins, then add rice
  3. Turn up heat to high and add in one small glass white wine
  4. When all wine is reduced add ladles of hot stock gradually until risotto forms thick creamy texture
  5. Add in canned veg and cook for further ten mins, season to taste w salt and pepper
  6. To serve garnish with finely chopped chives and a good helping of Parmesan cheese

Nutritional information per serving:

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