Before things go all braised lettuce, peas and asparagus I thought I’d celebrate root veg once more in this hot pot/risotto thing!
You don't need to stick to the roots in the recipe. Try it with any others you have lurking in the back of the fridge.
Chunk the veg and sauté in a good glug of olive oil for 5 mins. Add all the other ingredients (keep some parsley back to finish), put the lid on and cook for 30-40 mins, stirring occasionally, until the rice is done and the veg are perfectly soft.
Finish off with the parsley, a squeeze of lemon, an extra glug of olive oil and a dollop of crème fraiche or ricotta.
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This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
Good olive oil
1 parsnip
1 small swede
3 large carrots
Flatleaf parsley, bunch, chopped stalks and leaves
500ml good stock, such as Marigold
1/2 tin tomatoes
1 tbsp sundried tomato puree, or regular
1 lemon, zest (peel strips with a speed peeler)
2 big handfuls of rice (I used quick cook brown)
1 dried shiitake, capers or olives if you have them and fancy adding more umami
Oat crème fraiche or ricotta
Parmesan or nutritional yeast flakes