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‘Clean-out-the-fridge’ vegetable risotto

Recipe may contain tree nuts, sesame, egg and lactose.

Use up leftover veg to make this creamy white wine risotto. It’s gluten-free and can be made with any vegies you like – we’ve used corn, silverbeet and peas.

10 Ingredients


  • 2 corncobs, husk and silk removed

  • 1.25L (5 cups) vegetable stock

  • 4 stems rainbow chard or silverbeet

  • 2 tbsp olive oil

  • 1 brown onion, finely chopped

  • 2 celery sticks, thinly sliced, leaves reserved

  • 2 garlic cloves, crushed

  • 330g (1 1/2 cups) arborio rice

  • Parmesan rind, for flavour, plus finely grated parmesan, to serve (see tip)

  • 150g (1 cup) frozen peas

4 Method Steps


  • Step 1

    Use a sharp knife to cut down the length of the corncobs

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    (2 corncobs, husk and silk removed) close to the core to remove the kernels. Set aside. Place the cobs in a saucepan. Add the stock (1.25L (5 cups) vegetable stock). Cover and bring to the boil over medium heat. Reduce heat to low and leave to gently simmer.


  • Step 2

    Tear silverbeet (4 stems rainbow chard or silverbeet) leaves from the stalks. Thinly slice stalks. Wash and dry the leaves. Coarsely chop. Set aside. Heat oil (2 tbsp olive oil) in a large saucepan over medium heat. Add onion (1 brown onion, finely chopped), celery (2 celery sticks, thinly sliced, leaves reserved) and silverbeet stalks. Cook, stirring often, for 5 minutes or until soft. Add garlic (2 garlic cloves, crushed) and rice (330g (1 1/2 cups) arborio rice). Stir for 1 minute or until the grains appear slightly glassy.

  • Step 3

    Add 1 ladleful (about 125ml/½ cup) of the simmering stock to the rice. Stir constantly with a wooden spoon until liquid is completely absorbed. Add the corn kernels and parmesan rind (Parmesan rind, for flavour, plus finely grated parmesan, to serve (see tip)) to the rice mixture. Add the remaining stock, a ladleful at a time, stirring until the liquid is absorbed before adding the next ladleful. Continue for 8-10 minutes or until rice is tender yet firm to the bite and risotto is creamy.

  • Step 4

    Add the peas (150g (1 cup) frozen peas) and silverbeet leaves to the rice mixture and stir until peas are heated through and silverbeet is wilted. Ladle the risotto into bowls. Sprinkle with the grated parmesan and top with celery leaves to serve
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Nutritional Information

Per serving

  • 520

  • 2174 kj

  • 14g

  • 3.8g

  • 8g

  • 15.2g

  • 78.4g

All quantities above are averages

Image by Brett Stevens

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