Five steps for a fuss-free risotto

Breakfast

Maple sunrise cereal, soya milk, kiwi/strawberries

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I’m very happy to discover yet another maple syrup orientated cereal in animal-free form. It wasn’t marked as vegan and a couple of the ingredients looked a bit uncertain, but the company (Nature’s Path) confirmed that it was 100% plant. It’s gluten-free and a great cereal for anyone with a sweet tooth, although I’d suggest combining it with unsweetened soya milk! Suggestion for animal-friendly usage of egg cup included below.

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Lunch

Animal-free sausage sandwich, crisps, fruit, cocoa Nakd bar

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I’d cooked one too many sausages the day before, so thought a sausage sandwich might be called for. I used a par-bake baguette, then sliced the sausage and combined it with some cucumber, rocket salad and vegan mayonnaise. The Plamil brand of vegan mayo is one of my favourite substitute products- it really does taste identical to the egg version. You can buy it from health food shops, or on Goodness Direct.

Dinner

Roasted courgette and tomato risotto, salad

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Risottos don’t take all that long, but cooking them generally involves a certain amount of standing over the stove stirring earnestly. To cheat and get great results, you can just leave some veg to roast in the oven, cook some rice and put the two together.  Some friends of mine are currently overwhelmed with a vast crop of courgettes, and this is great news for roasted veg lovers. Cherry tomatoes may not be the vegetable that springs to mind when you think of roasting, but they’re a great addition and you don’t even have to chop them.

I must admit, this recipe is the product of a lot of guesswork (I consistently fail to remember what time I put things in the oven, and was aiming to roast extra courgettes for future use in sandwiches). There’s really nothing that can go wrong though.

Ingredients for roasted courgette and tomato risotto (serves 2):

– 3-4 medium courgettes

– A generous handful of cherry tomatoes

– Olive oil

– 150g long grain rice

– Veggie stock

–  1-2 small cartons of soya cream

– A generous handful of parsley.

Method:

1. Preheat the oven to gas 7 (220).

2. Slice the courgettes into rectangles and place on a baking tray along with the cherry tomatoes. Drizzle with some olive oil and mix in well (ideally with your hands).

3. Roast until tender, turning once. This takes around 30-40 mins.

4. When the courgettes have about 20 mins left, place the rice in a pan and cover with the veggie stock. Put the lid on and simmer until tender. Stir occasionally and add more stock if it looks in danger of drying out. Meanwhile, roughly chop the parsley.

5. When the veg is ready, stir it into the rice (draining first if there’s still a lot of liquid left), then add the parsley and soya cream. Simmer gently for a few minutes, stirring constantly until the dish is hot through.

The side salad was just a leafy rocket salad, brightened up with some sultanas and Brazil nuts, plus the usual drizzle of olive oil.

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Dessert

Fruit salad (kiwi and apricot), dark chocolate

You can’t beat a fresh fruit salad, and the kiwi/apricot combination is a really great one. Unfortunately though, when ripe kiwis are mixed with other fruits, they seem to leave an offputting trail of green which isn’t particularly photogenic.

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