Risotto w/ Peas, Carrots & Green Beans (Makes 4 servings):
- 5 cups vegetable stock.
- 1/2 teaspoon salt.
- 1 packet Verde Mixed Vegetables.
- 1/2 cup onions.
- 2 cloves garlic.
- 1 cup rice.
- 2 tablespoon olive oil.
- Boil Verde Mixed vegetables in the vegetable stock till tender.
- Once cooked drain and set aside.
- Place the oil into a large pan and heat over medium heat.
- Add the onions and salt and sweat until soft for 10 to 15 minutes.
- Add 1/4 cup of the hot cooking liquid.
- Let the cooking liquid completely evaporate
- Add the rice and toast for few minutes.
- Add garlic and stir for 30 seconds.
- Add the hot liquid and stir and leave to cook for 15 minutes.
- Once risotto has been cooked, add Verde Mixed vegetables and leave to rest for 2 minutes.
- Serve immediately.