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!
4 starter size portions
Large stirring spoon
Large cooking ladle
1 vegetable stock cube or non-veggie chicken stock cube
1 tbsp sunflower oil
25g unsalted butter
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.
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