Roasted Spring Vegetable Risotto

Serves 4

Ingredients

1 onion, finely chopped
2 tablespoons vegetable oil
1 sachet Herb and Spice Mill Mushroom and Thyme Mix, soaked in ½ cup chicken stock from below
1 carrot, cut into small chunks
1 zucchini, cut into small chunks
1 sweet potato, cut into small chunks
1 bunch of fresh asparagus, remove stalks and cut into chunks
1 litr chicken stock, made from stock cubes, extra water if needed
1 cup Arborio rice ( risotto rice)
1 tablespoon butter
½ cup fresh Parmesan cheese

Method

Combine all of the vegetables and scatter into a baking dish, drizzle with 2 tablespoons of oil and roast for 15 minutes at 180°C.

Heat the oil in a large frying pan or saucepan, add the onion and fry for 2 minutes without colour, add the rice and cook a further 1 minute.

 Add the chicken stock in 4 stages, the first stage being the soaked Mushroom and Thyme Herb mixture, stirring often until the rice is cooked, this takes about 10 minutes.

Taste the rice to see if it is al dente like pasta and if it is cooked through. If you run out of stock you may use some water to end the cooking process. Add the roasted vegetables and stir through.

Season with salt and pepper and add ½ cup of grated Parmesan cheese and the butter to flavour.

Serve as desired.