Creamy Vegetable Risotto – the most delicious, creamy, rich, flavorful risotto

Creamy vegetable risotto – the most delicious, creamy, rich, flavorful risotto. Perfect as a complete meal or served with fried meat or sausages.

Ingredients:

1,5 l (6 cups) vegetable broth
few tbsp sunflower oil
1 large onion, finely chopped
2 big carrots, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cloves of garlic, finely chopped
200 g (7 oz) canned peas
250 g (8.5 oz) arborio rice
70 g (2.5 oz) tomato paste
1 tbsp unsalted butter (not for vegan version)

Heat vegetable broth over medium heat. Once simmering, remove from the heat and set aside.
Heat the oil in a heavy-based pot.
Add onion, cook for a minute then add carrots, peppers and garlic. Cook for 5 minutes, stirring occasionally. Stir in peas, rice and tomato paste.
Cook for 1 minute, on medium heat, stirring occasionally.
First add 3-4 ladles of the broth. When the liquid has been mostly absorbed, continue adding broth gradually, 1 ladleful at a time.
Allow each amount to be absorbed before adding the next.
Stir very frequently as they can burn quickly!
It takes about 20-25 minutes.
Add salt if needed.
Remove from the heat and stir in butter. (not for vegan version).
When serving, you can sprinkle some grated parmesan on top (not for vegan version).

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