Veggie Risotto

This is one of the most easiest meals to make. Using 1 Aubergine, 2 small red onions, 2 red peppers, 1 head broccoli, and 2 cloves garlic.

Plus a handful of grated parmesan cheese, 250grams of risotto rice, a cup of white wine and stock. (I use marigold vegan bouillon) mixed with about 1 1/2 pt hot water

Cut up the peppers, aubergine, onions and garlic, put the aubergine and peppers in oven proof dish and drizzle with olive oil, put in the oven at 200c. It should be cooked by the time you finish the risotto, but check them half way and turn over.

(use a heavy bottomed fry pan) Fry off the onions and garlic in a little olive oil, add in the risotto rice, stir around then add the white wine, stir, when the wine is absorbed start to add the stock , add a bit, stir slowly, add a bit more as the liquid is absorbed, keep it really wet. As a guide think 1 part rice 3 parts liquid after the first 10 mins stiring a lot. Then add the rest of the liquid and cover with a lid. Turn it down and leave to simmer, keep an eye on it and stir now and again, add more liquid if nessasary, it should look nice and creamy. Meanwhile steam the broccoli, I actually just put it onto of the risotto mix  for the last 10 mins and shut the lid.

Test a little bit of rice after 30 mins and again add more liquid if needed. When the rice is soft turn off add the parmesan cheese and mix in.

When the roasted veggies are looking cooked take them out and serve.

Add salt and freshly ground pepper to taste.

Notice in the photo the liquid around the edge.

This is very simple to make takes about 40 mins

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