Simple Vegan Risotto
Simple Vegan Risotto
I love Risotto and it's an easy and versatile dish - perfect for the colder months as a warming and filling meal and also great in summer to have with a fresh salad. This the basic recipe that I use and then add to it according to what I fancy or what's in the fridge.
Ingredients
400g risotto rice
1 litre stock (I use 1 tablespoon of vegan Bouillon for 1 litre water)
1 good sized onion or two small onions (I prefer red onions)
1-2 cloves of garlic
1 small-medium courgette
1 tablespoon of coconut oil or rapeseed oil
Some fresh chopped herbs to sprinkle on top - I like dill with mushroom or parsley with peas! Either with courgette!
Method
Prepare the stock in hot water - ideally this should be in a pan on a low heat as you gradually add it to the risotto.
Chop the onion and put in a thick-based pan with the oil on a low-medium heat.
Cook for about 5 minute until the onions are soft but don't let them brown.
Add chopped or crushed garlic and then the finely chopped courgette and continue to cook for a couple of minutes ensuring the heat is not so high that anything browns
Add the risotto and stir to mix it in
Add about a ladle of the hot stock
Stir continuously and, as the stock soaks in, add a ladle more at regular intervals. This process should take about 20 minutes.
Alternatives
The courgette can be replaced with peas, mushrooms, cauliflower/anything you fancy but ensure that you add it at the appropriate point when cooking. Eg, I would add mushrooms at the same time as the onions but if I were using cauliflower I would add this about half way through adding the stock.
