Vegetable risotto recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 4 Tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 250ml dry white wine
• 1L vegetable stock
• 2 cloves garlic, crushed
• 1 carrot, peeled, diced
• 1 (350g) swede, peeled and diced into
• 1cm pieces
• 450g butternut pumpkin, peeled, seeded, diced into 2cm pieces
• 100g button mushrooms, quartered
• 4 fresh sage leaves
• 1½ cups arborio rice
• 1 cup frozen peas
• 20g parmesan, finely grated
• Fried sage leaves, to serve
• Lemon wedges, to serve
• Shaved parmesan, to serve
• Extra virgin olive oil, to serve