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Rachels Realy Easy Risotto

What you need: 

1 cup rice (arborio or long grain)
2.5 cups stock (veg or vegan chicken-flavor)
60 gm no milk margarine
350gm diced veg (eg pumpkin, sweet potato, onion, garlic, red pepper)
0.5 cup vegan parmesan
black pepper and salt (to taste)
chilli (optional)
1 tablespoon parsley (fresh or dried)

What you do: 

Set oven to 190 degrees Celcius. Put all ingredients (except parmesan, black pepper, salt and parsely - if using fresh) in large oven dish and cover tightly. Bake 30-40 minutes. Stir through other ingredients. Serve.
Can double the recipe but takes a little longer to cook (extra 5-10 mins)

Preparation Time: 
40 mins
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

This was brilliant, and soooo easy! I used red peppers, broccoli and Quorn chunks, and I added a can of mushroom soup. Hubby loved it and wants it again. This one's definitely a keeper!  ;)b

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So I made this the other night and thought it was fantastic.  It did take longer to cook than the recipe stated but maybe that's because I used basmati rice (that's all I had in!).

I used butternut squash, onion, leek, garlic and sweetcorn - these worked great.  I loved the use of the vegan parmasan in it - I'd never thought of using it in risotto before (d'oh!).

A nice simple recipe.  One I'm sure I'll cook again.  Thank you.

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can someone please point me in the right directin for the mushroom gravy mentioned above - the link doesn't work for me (maybe it's too old or something!)

I really want to try this recipe as it looks quick & tasty, but now I really want to try it with the mushroom gravy otherwise I'll feel like I'm missing out!  ::)

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I love this.  I use the gravy recipe above and put in 1/4 cup wild rice and 3/4 brown.  I've made this quite a few times and it turns out great every time

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