Autumn Swede & Carrot Risotto

Serves 2
Prep 35 mins
Easy

Who doesn’t love a risotto, and this delicious, warming autumn version is a real crowd pleaser.

Recipe tip: Use any leftovers cold to make arancini fried rice balls.

Autumn Swede & Carrot Risotto

What you’ll need:

• 150g arborio risotto rice

• 150g swede, peeled and cut into small cubes

• 1 medium carrot, peeled and cut into small cubes

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 tbsp olive oil

• 600ml hot Marigold Bouillon

• Freshly ground black pepper

• Marigold Engevita Nutritional Yeast (optional)

How to do it:

1. Heat the olive oil in a wide pan and gently sauté the onion, swede and carrot for 6–8 minutes until beginning to soften. Add the garlic and cook for another minute.

2. Stir in the risotto rice and cook for a minute or two until the grains are glossy.

3. Add the hot bouillon a ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next.

4. Continue cooking for around 20 minutes until the rice is creamy and tender with a little bite, and the swede and carrot are soft.

5. Stir through some nooch for an extra savoury, cheesy flavour. Add a little more bouillon or hot water if you want a looser, creamier risotto.

6. Finish with plenty of black pepper and serve immediately.

Products used: