Risotto mix-up

Easy, satisfying and super-flexible for Rice Night.

Serves 2

  • 1 litre boiling temp Veg stock
  • 1 cup arborio rice (Actually you can use any type of rice for risotto, including brown! This liquid level in the recipe is specifically for white arborio, brown will need about a cup or so more. Just keep testing your rice as you near the end, and stop adding stock when it is soft and delicious)
  • 30g parmesan cheese OR {Veganify} it with nutritional yeast to taste – prob about 2 tbsps
  • Half an Onion of choice, very finely diced… Half a red spanish is my go-to, Brown works too, or even a couple of shallots
  • 2 garlic cloves, crushed and chopped or minced
  • 1tbsp of olive oil
  • 1 tsp grass-fed butter OR {Veganify} it and just use extra olive oil

Heat your oil and or butter in a large pot, and add onion and garlic and give a quick cook until just soft and fragrant. Add your rice and combine well, stirring until the rice goes clear, about a minute or so. Add the boiling veggie stock in 5-6 increments, letting the liquid completely absorb between each add. Stir constantly as this massages the starch in the rice which gives the creamy texture.

Stir through the parmesan or nutritional yeast.

^^ That is your basic risotto base. Now you’ll want to choose a mix-up:

Corn, Kipfler and Thyme

  • One ear of corn
  • Generous handful of kipfler potatoes, well washed (because we’ll leave them unpeeled)
  • Handful of Italian parsley, roughly chopped
  • Salt and Pepper
  • Small bunch thyme or lemon thyme, finely chopped (dried is fine if that’s what you have)
  • Olive oil

Roughly chop the kipflers, into about 1-2cm cubes. Coat in the olive oil, salt and pepper and thyme. Roast in oven (approx 180 degrees C) until golden – about 20 mins but keep an eye on them.

Slice kernels off corn, and add them to the risotto at the same time as the last batch of stock.

When the risotto is cooked, stir through the potato. Top with the chopped parsely.

Extra – top with sunflower seeds

Zucchini and Cherry Tomato

  • zucchini – a nice small-mid fresh one, not an old fluffy giant!
  • double handful of ripe, sweet cherry tomatoes. Any variety.
  • bunch of fresh basil, chopped.

Chop zucchini into 1-2cm pieces.

Pop cherry tomatoes into a pre-heated over (about 180 degrees C) for about 15-20 mins, until soft. Put zucchini in to join tomatoes after 8 mins.

Stir roasted tomatoes, zucchini and chopped basil through cooked risotto

Extra crunch – top with toasted pine nuts or sunflower seeds

Kumara and Spinach with Lemon

  • Small-Medium sized Kumara (yam or sweet potato) peeled and diced into small 1-2cm cubes 
  • Big handful baby spinach – about 50g
  • Red chilli, very finely diced. adjust amount to desired heat
  • Bunch Italian parsley, chopped
  • Lemon

Chuck the kumara in the oven with a light coating of olive oil at about 180 degrees C. Roast until growing on the edges, about 20 mins.

When starting the risotto, mix in the chilli at the same time as the onion and garlic.

 When the rice is done, stir through the spinach and the parsley.

Extra crunch – top with toasted pine nuts or sunflower seeds



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