How to make a pink risotto


Blueberry wheats with fruit salad (from a tin!), soya milk


Blueberry wheats are great with soya milk and tinned fruit is a good way to get some vitamins without spending too much money. It may look a little drab but it still tastes good.


Chickpea, almond and sultana salad, apple, sesame snaps

I have to admit that the decision to have a salad resulted from a lack of vegan margarine rather than any kind of sudden anti-carbohydrate resolution. I didn’t have time to make a cooked meal and I always find that sandwiches are disappointingly dry without the unseen but crucial presence of margarine.

The salad was just a combination of some leaves and store cupboard ingredients but it actually tasted really great. To make it for one person, you just need generous handfuls of leafy salad and chickpeas, plus a good sprinkling of sultanas and salted nuts (e.g. almonds). I found that a little parsley and a good drizzle of olive oil made the taste even better.

 The photo is a little misleading- it wasn't just leaves!

The photo is a little misleading- it wasn’t just leaves!


Beetroot risotto, leafy salad. Dessert: Blueberry soya yogurt, fruit, dark chcolate


This is a really delicious risotto recipe that looks great too. Risottos tend to take a little longer than pasta dishes, but still don’t need all that long to make (35 mins max).

Ingredients for beetroot risotto (serves 3):

– 250g risotto rice

– A little olive oil

– About 1 litre of veggie stock

– A good handful of parsley

– 2 cloves of garlic, crushed

– 2 large cooked beetroots (but not in vinegar)

– A generous handful of sultanas or cranberries

– A generous handful of pistachios

– A little soya cream


1. Heat the oil in a pan and add the rice. Brown gently for a few minutes, stirring constantly.

2. Gradually add the stock about a ladle full at a time, stirring very frequently. Wait until it’s almost absorbed before adding the next batch. Continue until the rice is cooked and most of the stock has been used up (this usually takes around 20 mins).

3. Meanwhile, roughly chop the parsley and add to the rice along with the garlic. You can also dice the beetroot and shell the pistachios but take care to keep stirring the rice as it’s very quick to stick to the pan.

3. When the rice is nearly cooked, add the beetroot, pistachios and sultanas. Stir in a good splash of soya cream and serve.


Tonight’s blueberry soya yogurt was a brand I hadn’t bought for a while since it tends to be sold in health food shops rather than supermarkets. It was very good though- no watery liquid and a great taste. It’s the ‘Sojade’ brand and they do a wide range of fruity flavours. If you prefer not to visit specialist shops though, there’s no need to miss out on great soya yogurts. I really like the Tesco Free From raspberry and passion fruit soya yogurts, and the Alpro ‘fruity & creamy’ range is really nice too. A piece of dark chocolate is always a great way to end a meal even if it doesn’t add to its healthiness!



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