A very light, fresh and easy risotto for dinner tonight. It was delicious and I ate far more than my fair share. I've made this risotto with cider but without any cheese so, therefore, I am declaring it healthy (it did taste fresh and healthy). I served mine with herb roasted pork chops but the risotto itself is both vegetarian and vegan (substitute the chops with pan roasted mushrooms)
Serves 3.
Preparation:
Shell 500g fresh peas (you should end up with around 150g).
1tbsp chopped chives.
Vegetable Stock.
In a large saucepan, put in
-1.5 litres of water, with
-1tsp peppercorns,
-2 cloves garlic,
-1 large onion, quartered,
-2 stalks celery, cut into chunks,
-2 carrots, cut into chunks,
-2-3 bay leaves,
-4-5 sprigs of thyme, rosemary and parsley,
-1tbsp sea salt,
-1tbsp soy sauce.
Bring it up to the simmer and leave to cook on low heat for about 20 minutes (aim to end up with 1 litre of stock)
For the risotto.
In a large saucepan, add
-1tbsp olive oil, with
-2 chopped shallots,
-1 clove chopped garlic.
-salt and pepper.
Cook, stirring occasionally, on low-medium heat until softened, add
-300g risotto rice.
Cook, stirring constantly, to coat the rice, around a minute or so, add
-250ml cider.
Stir until the rice has absorbed the liquid, add
-a ladle of vegetable stock at a time.
Cook,stirring constantly until the stock has been absorbed.
Repeat this process until about 1 litre of stock is used or the rice is deliciously creamy. The process should take 25 minutes.
When you are ready to serve.
Stir through the fresh peas and chives.
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