I mentioned in a previous blog post that I am trying out being a vegetarian during September, purely just because I want to be a little more adventurous with my diet, and increase my fruit and veg intake. So I have been experimenting with lots of different foods, and have created loads of recipes to share with you guys. A few days ago my family and I had a risotto night, and I landed up making two. I made my traditional chicken and bacon, which I have shared before, as my boyfriend refuses to eat anything without meat! I also made a vegetable risotto for my grandfather and I, using mushrooms, green beans and a homegrown courgette. I was pleasantly surprised by this recipe, and am so happy with the result.
Ingredients (serves 4):
1 onion finely chopped // 2 garlic cloves crushed // 1 courgette finely sliced // 250g chestnut mushrooms, skin taken off washed and sliced // 100g green beans both ends taken off and cut in half // 1 tsp cumin // 5 bay leaves // 0.4g saffron // Splash White Wine // 250g risotto rice // 1 lemon, grated rind and juice // 250g grated parmesan // 1 litre vegetable stock heated // seasoning
Prepare all ingredients, and have them nearby ready to be thrown in. Heat up some olive oil and a knob of butter in a large frying pan, on a medium heat. Once heated, add the onion and crushed garlic. Stir occasionally until golden. Try not to let it burn or stick to the pan.
Add the mushroom, courgette and green beans. Stir until the middle of the courgettes start to look translucent. Add the cumin, saffron, bay leaves and some seasoning. Stir until combined. Then try and put the ingredients around the edge of the frying pan, and add the risotto rice into the centre. Work the rice into the ingredients, then add the wine. The mixture should make a beautiful sizzle noise.
Add about 250ml of the vegetable stock, and keep stirring until the rice has absorbed all the liquid. Turn the heat down to low-medium. Add another 250ml of the stock, and stir again until absorbed. Taste, and add more seasoning if necessary. Add the last 500ml of the vegetable stock, as well as the lemon rind, stir and leave on a low heat. Once the rice has absorbed the stock, taste to make sure the rice is cooked with a bite. If not add some boiling water.
Turn the heat to low, and add the lemon juice and parmesan. Leave some to serve. Before serving, try and remove the bay leaves. There you go! Vegetable risotto!
I hope you enjoy!
– have a good day –