Bisto
Creamy Vegetable Risotto
Serves 10
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Ingredients
50g butter
200g onion, finely diced
575g Arborio risotto rice
200g red peppers, chopped
450g mushrooms, sliced
40g Bisto Vegetable Boullion Paste
1.5l boiling water
325g broccoli florets cut into 15mm pieces, blanched
225g frozen sweetcorn, defrosted
2 tbs pesto sauce (*check for allergens)
275ml single cream
75g Parmesan cheese, grated
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Milk
Celery
Method
Step One
Melt the butter and sauté the onion until slightly softened.
Step Two
Add the rice, peppers and mushrooms and cook for a further 5 minutes.
Step Three
Mix the Bisto Vegetable Bouillon Paste with the boiling water and gradually stir into the rice, bringing to a simmer, over a period of about 10 minutes.
Step Four
Add the remaining vegetables and cook for a further 5 minutes until the rice is tender and most of the Bouillon has been absorbed.
Step Five
Stir in the cream and pesto and sprinkle over the parmesan cheese.