added this 18 years ago
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
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.
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! ::)
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