Monday 28th May
Liz's Veggie Risotto Recipe
As promised, my versatile veggie risotto recipe this week. Basic recipe is
1 tbsp oil (4pps so divide between the number of portions you make)
60-100g arborio (risotto) rice per person depending on how hungry you are
propoint this at 1pp per 10g
1 leek chopped finely
2 cloves garlic, crushed and chopped
2 pints veg stock made with 1 cube
It should look like this whilst cooking...
The rest is optional!
Put the oil in a pan, add the leek and garlic and cook through.
Add the rice and stir in the oil with the leeks and garlic until covered and shiny.
Pour over the stock and simmer til it is as absorbed as you like it. Options:
Add mushrooms before the stock
Add chopped asparagus before the stock
Add grated celeriac before the stock to make a creamy risotto (0pps)
Add half a grated butternut before the stock, roast the other half of it and sprinkle over the finished risotto for a crispy and creamy texture.
Stir through some philly light for a few extra PPs
Add white wine at the rice adding stage for a few extra pps.
My risotto was mushroom and asparagus with gorgonzola stirred through it.
I made too much and made risotto balls the next day by rolling the chilled mixture into balls, rolling in breadcrumbs and baking in a hot oven.
| ||It really is the most versatile recipe, as low or as high pps as you have, whatever you have in your fridge, dead easy to do and very filling! Don;t believe the chefs about the stirring and slaving over it, I've cooked it both ways and there really is no difference. |