Get your apron and cook this easy peasy veggie risotto. It will impress the non-veggies too. You can of course substitute any of the non-veggie ingredients that are listed below and achieve a similar tasty result. It takes such little time – so why not cook it!
Serves:
4 starter size portions
You’ll need:
Saucepan
Scales
Sharp Knife
Measuring jug
Large stirring spoon
Large cooking ladle
Ingredients:
1 vegetable stock cube or non-veggie chicken stock cube
1 tbsp sunflower oil
25g unsalted butter
3 shallots
160g of Risotto Rice
50ml dry white veggie wine or non-veggie –any dry white wine
110g of peas (fresh or frozen)
Salt & Black Pepper (freshly ground)
15g freshly grated vegetarian hard cheese (Bookhams vegetarian pasta cheese) or (non-veggie – parmesan)
Prep for the risotto:
Boil the kettle.
Peel & finely slice the shallots.
Finely chop the fresh mint.
Grate the cheese.
To remove any dishwasher or cupboard odours, give the saucepan a quick rinse in hot water – no soap.
Method:
Make the stock by adding 500ml of hot water to the stock cube.
Put the sunflower oil, unsalted butter and the shallots into the saucepan and heat until the shallots have softened, but have not browned.
Add the risotto rice and stir to coat grains in the mix. Pour over wine and stir until absorbed. Gradually add the stock a ladle at a time, stirring all the time, only adding more when the previous one has been absorbed.
Add peas when there are around 2 ladlefuls left, season and add half the grated hard cheese, then continue adding the stock until rice is tender, but still with a bite. Finally, stir in mint, sprinkle with remaining grated hard cheese and serve immediately. It takes such little time – so why not cook it! Riso Gallo Arborio Risotto Rice Try the app now:
Not forgetting:Sainsbury’s Fairtrade Chenin Blanc & Viognier, South AfricaA dry white wine that presents citrus notes that come threaded with fine acidity. A big plus with this wine is that it’s listed as suitable for vegetarians and vegans.
Competing Brands: First Cape, Fish Hoek & Graham Beck
Can I Eat It? 
Inspirational – a genuinely simple yet tasty recipe
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I haven’t had much luck with risottos. I made a muosorhm one once that didn’t taste significantly better than dumping a can of Campbell’s cream of muosorhm soup over some rice and baking, and have tried a few others that weren’t really worth the amount of time they took. The one I liked best was a fennel and asparagus one by Mario Batali. Maybe the wine is the problem? I don’t add it because I don’t know how to pick out a good cooking wine and find all alcohol to be unpalatably bitter.
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This morning I was thnnkiig how I’d like to make something different with rice and especially use the box of “risotto” on my shelf but wanted a quicker method thanks to you and a Google search I found one. It’s amazing how things work out how we search for one thing and end up finding wonderful blogs like yours. Thank you for sharing what you know with someone like me who needs some encouragement that you can have your “cake and eat it too” without a lot of standing and stirring.
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