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Mediterranean Risotto

March 6, 2018

 

 

 

This is a really easy risotto recipe using brown rice instead of your regular risotto rice as personally I prefer it and it has the added bonus of more nutritional value!

It was a bit of a successful experiment and is now a frequent dish on the menu at my work place!

 

Prep and cooking time:

1 hour

 

You will need:

1 red onion

4 cloves of garlic

1 red pepper

1 aubergine

1  courgette

a handful of cherry tomatoes

a bunch of parsley (approx. 30g)

a bunch of basil (approx. 30g)

1 tin of tomatoes

2 tbsp of balsamic vinegar

2 tbsp of oregano

1/3 cup of nutritional yeast

50 ml of mylk

1 organic veg stock cube

salt and pepper to taste

your preferred oil

1-4 portions of brown rice (depending how many you are cooking for)

 

This recipe will make enough sauce to serve 4, if you're cooking for 1 freeze the rest of the sauce as it works well with pasta too!

 

 

Equipment:

2 pans

1 knife

1 chopping board

1 garlic crusher

1 colander

 

Method:

 

Put the kettle on to boil for the rice

Peel and dice the onion add to  pan with a generous glug of oil and sauté on a medium heat for a few minutes

Peel and crush the garlic then add to the pan with the onion and sauté for a further 5 minutes, then add the balsamic vinegar

Put the rice on to boil with 1 stock cube using the water from the kettle and cook for 40 minutes

Wash and chop the red pepper (remember to de-seed), courgette and aubergine in to chunks and add to the pan with generous pinch of salt and pepper and stir well, sauté for 15 minutes

If the pan is too dry add a splash of water to loosen

Then add the tin of tomatoes, chopped fresh herbs, oregano, nutritional yeast and mylk and let simmer for 25 minutes stirring now and again

After 25 minutes taste the sauce add more salt and pepper to taste and halved cherry tomatoes

After 40 minutes drain the rice keeping the stock water if possible

Combine the sauce and rice together adding 1/2 a cup of stock water add more salt, pepper and balsamic vinegar to taste and let simmer for a further 10 minutes- if you are cooking for 1 decant 1 portion of rice and sauce into a pan doing the same as above, and freeze the rest of the sauce

After 10 minutes your risotto should look creamy and rich, now its ready to eat!!

 

I usually serve mine with a drizzle of vegan pesto and cashew parmesan

 

Cashew parmesan

 

Blitz together in a food processor:

 

1/4 of a cup cashews

pinch of salt

1/2 tspn of garlic powder

 1/2 a cup of nutritional yeast

1 tspn of oregano

 

 

Spinach pesto

 

Blitz together in a food processor:

 

1/2 a cup of nuts (I used cashews)

1/2 a cup of nutritional yeast

 a bunch of spinach (approx. 50g)

a bunch of basil (approx. 30g pack )

2-3 pre-roasted and peeled cloves of garlic

1 lemon (juice)

a generous pinch of salt

olive oil (add gradually whilst blending)

 

 

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