Honey Roasted Vegetable Risotto (Sainsburys Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
420g Carrots500g Parsnips2tbps Olive oil1tbsp Honey1 medium Onion (peeled and chopped)300g Risotto Rice1 Vegetable Stock Cube40g Italian Parmigiano Reggiano
Serves 4
1. Preheat the oven to 200 C/ Gas 7/390 F
2. Peel Carrots and Parsnips and cut into approx 4cm lengths
3. Toss with 1tbsp of Olive oil and 1tbsp Honey and spread over two baking trays.
4.Roast for 20-30mins
5. Meanwhile, heat 1tbsp Olive oil in deep pan.
6 Add chopped onion and fry til softened.
7. Add Rice and stir til coated
8. Make up 1L of vegetable stock and add slowly, one ladle at a time. Be sure to allow each ladle to be absorbed BEFORE adding the next.
9. Stir in roasted carrots and parsnips
10. Stir in grated Parmigiano Reggiano.
Number of Servings: 4
Recipe submitted by SparkPeople user TEENYTINYPIP.
1. Preheat the oven to 200 C/ Gas 7/390 F
2. Peel Carrots and Parsnips and cut into approx 4cm lengths
3. Toss with 1tbsp of Olive oil and 1tbsp Honey and spread over two baking trays.
4.Roast for 20-30mins
5. Meanwhile, heat 1tbsp Olive oil in deep pan.
6 Add chopped onion and fry til softened.
7. Add Rice and stir til coated
8. Make up 1L of vegetable stock and add slowly, one ladle at a time. Be sure to allow each ladle to be absorbed BEFORE adding the next.
9. Stir in roasted carrots and parsnips
10. Stir in grated Parmigiano Reggiano.
Number of Servings: 4
Recipe submitted by SparkPeople user TEENYTINYPIP.
Nutritional Info Amount Per Serving
- Calories: 446.5
- Total Fat: 13.7 g
- Cholesterol: 15.6 mg
- Sodium: 508.8 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 8.3 g
- Protein: 15.4 g
Member Reviews