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About this recipe: Add colour, flavour and nutrition to regular risotto with a few green veggies for an easy weeknight meal.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Traditionally, a risotto is cooked in a pan on the hob, but if it's more convenient, it can be left to cook in a covered dish in the oven. Preheat the oven to 200°C (180°C fan oven), gas 6. Make the vegetable stock using boiling water. Cook the onion and garlic in the butter and oil in a flameproof casserole or pan, as for the basic recipe. Add the rice and wine, and bring to the boil. Pour in the hot vegetable stock and stir the mixture again. Transfer to a warm casserole, if cooked in a pan. Cover with a tight-fitting lid and bake for 25 minutes or until the rice is tender and creamy. Stir in the herbs and scatter with Parmesan or Italian-style hard cheese before serving.