Ingredients
1 x whole batch of Vegetable Base – click HERE for recipe
2 x cups of Cooked Risotto Rice
1 x Leggos Stir Through(Flavour of your choice)
1 – 2 serves of Cauliflower & Broccoli Rice
Salt & Pepper (to taste)
Note: We always use the Leggos Stir Through (Roasted Vegetables).
Note: If you don’t care for the Cauliflower & Broccoli Rice, then have Cauliflower Rice or normal rice. We purchase the Cauliflower Rice and the Cauliflower and Broccoli Rice from either IGA, Coles or Woolworths. You can, however, make it yourself.
Method
Combine one batch of the Vegetable Base with one jar of Leggos Shir Through sauce, and mix everything together on a small heat.
Add some salt and pepper (if needed).
Begin adding small amounts of cooked risotto rice. Ensure that you don’t add too much rice, otherwise your risotto will be tasteless.
Serve up the risotto with either cauliflower and broccoli rice, or cauliflower rice or normal rice.
We always freeze this in portions, in small freezer containers. The risotto and rice defrosts and heats really well, so it makes an awesome easy meal when you’re in a hurry.