Serves 4
Risotto is an easy meal that you can throw together in under 30 minutes. It’s very minimal but very flavoursome and varies in texture from the mix of vegetables.
It’s a dish that can be made with whatever ingredients you have to hand, normally quite staple foods (beans, stock, veg etc). So, some ingredients can be easily substituted for what you have available such as alternative beans, onions instead of leeks or courgette instead of peas.
Ingredients
1 tbsp oil
2 large leeks
4 garlic cloves
2 tbsp mixed dried herbs
2 tsp hot paprika
2 tbsp nutritional yeast
240g risotto rice
1 litre vegetable stock
1 tin butter beans (400g)
1 tin cannelini beans (400g)
2 large mushrooms
70g frozen peas
1/2 lemon, juiced
step1
Pre-heat the oven to 180°C.
step2
Heat a large frying pan on a medium heat, add the oil. Finely slice the leeks into semi-circles and add them to the pan.
step3
Put the garlic cloves into a baking tray and roast in the oven for 10-15minutes but make sure to check them so they don’t burn.
step4
Add the herbs, paprika and nutritional yeast into the pan and stir until evenly coating the leeks.
Stir in the rice and cook until they begin to go translucent (about 4 minutes).
step5
Pour in enough stock to just cover the rice and stir. Once the stock has been absorbed, add the beans (and liquid), stir and reduce.
step6
Allow the garlic to cool and then remove it’s skins and finely chop.
step7
Chop the mushrooms and add to the pan with the garlic, peas and lemon juice. Add the same amount of stock again and stir.
step8
Repeat the process of adding stock until you have none left and the rice is cooked. This should take about 20 minutes to use all of the stock. The vegetables and beans should also be cooked through and hot, ready to serve.
Notes
- If you like it slightly spicier, add extra paprika or a finely chopped fresh chilli.
- Risotto is very versatile so be creative and have a go at using various other ingredients, such as herbs and spices and other vegetables. You can even make it without rice and use quinoa or buckwheat instead but note it won’t be as starchy.
- Include the lemon zest too is you’d like more citrus. Otherwise, save the zest and use it in another recipe.
Allergens: celery
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