Rice

Creamy mushroom risotto

Who doesn’t love a good risotto? Creamy mushroom has always been my favourite. It can be easily made dairy free and it tastes just as good. Timing depends on the kind of rice used, I usually use brown rice but it can be made with white rice if you wish, it takes less time.

Ingredients:

Eat 4

1/2 kg of brown rice
1/2 kg of portobello mushroom
1 little carton of soya or any vegetable cream
1l of vegetable soup
2 glasses of unsugares soya drink (or any other vegetable drink)
2 glasses of white wine
EVO oil
Salt
Mixed ground pepper


The first step is to wash the musnrooms, cut them in slices then cook them in a big casserole with a drop of oil and salt to taste.

Once the mushrooms are cooked move them into a bowl, put the rice with some oil in the casserole, add the wine and stir continuously until all the wine has evaporated, then add small amounts of vegetable soup, stir, then add some more to let the rice cook slowly. Salt to taste. 



When the rice is almost done add the soya drink , the cream and the mushroom , some ground pepper and let it finish on slow heat. It’s a good idea to keep some mushrooms to decorate the dishes once ready.

Serve hot with or without vegan grated cheese.

Advertisements
Rice

Strawberry risotto

This might seem a strange combination. The strawberries’ sweet flavour mixes amazingly well with the salty flavour of the rice and onion. 
Ingredients
250/300 gr of strawberries
1 onion
40 gr of vegan butter
1 glass of white wine
1 L of vegetable soup
salt
400/500 gr rice

Peel the onion, cut it in very thin slices, put them in a big pan with the butter and let cook until it reaches a light brown colour. Add the rice and let it mix with the onion on low heat, don’t let the rice burn, then add the wine and a glass of soup.

Meanwhile wash the strawberries, cut 3/4 of them in slices to decorate later, 1/2 of the strawberries in small dice and make a juice with the others by using a food mixer. 


When the liquid in the rice has evaporated add the strawberries in bits, the juice and salt to taste. 



Add the rest of the soup little by little until the rice is done. cover it with a lid and let it rest for a minute before serving.

Enjoy it! 

Rice

Risotto with artichokes.

image

My father, whom I inherited my passion from food from, loved artichokes so much that he could eat them every day during the winter season. He was the person in charge of the shopping at home and he would come back with great amounts of vegetables, especially artichokes, my mother and grandmother used to complain about the huge amounts of artichokes he bought then cook them in a great variety of ways. This is why I often cook them and have veganised some of my gran’s recipes, I remember my dad and wonder wether he would like my version of the dish.

Ingredients: (for 4 people)

6/8 artichokes (depending on their size)
1/2 kg brown rice
EVO oil
Salt
1 glass of white wine
1 litre of vegetable soup
Mixed pepper (black, green, white, red)

Peel the outer leaves of the artichokes and chop off the tops, keep only the softer inner leaves and the heart. Chop them in slices, salt them and cook in a casserole with olive oil until they reach a golden brown colour. You will need to stir them often. Add a glass of white wine and let cook until all the liquid has evaporated.
Meanwhile prepare vegetable soup in a cooking pot. You can use some vegetable soup kept from previous recipes or even make it from vegetable stock.
Add the rice to the casserole. Stir then pour the vegetable soup and let cook on slow fire. You will need to stir it and check that there is enough liquid to cook. If the liquid evaporates but the rice is still not ready add small amounts of extra vegetable soup, water or wine. Add some ground coloured peppers, the amount of which depends on your tastes.
Dish the rice once ready and serve hot with some grated vegan cheese on top.

 

 

Rice

Veggie risotto

I love  risotto with a variety of vegetables, I sometimes add some carrots or courgette to it. Basically you can use any of the  veggies that you have in the house. I also usually keep the clear soup when I boil veggies which I can use in recipes like this one. It takes some time, especially if brown rice is used, but it’s worth the wait.

Ingredients:

1 big onion
3/4 green peppers
2 aubergines
1/2kg brown rice
EVO oil
Salt
Vegetable stock cube or vegetable clear soup.
Soya milk ( without added sugar)
Vegan butter

Cut the onion and peppers in thin slices, put them in a pan with some oil, add salt and let it all cook on slow heat for about ten minutes, then add the aubergines cut in dices. Add 1/2 a glass of water and let it all cook with a lid on. Mix it often and check that it contains enough liquid so it won’t stick it the pan.

image

Once the vegetables are cooked add the rice and 1/2 litre of water with stock cube or vegetable soup. Let it cook until there is no water in the pan. If the rice is still hard add some more water. When it still needs a few minutes cooking add 1/2 glass of soya milk. When dry again add 2 spoonfuls of vegan butter, mix well, add vegan Parmesan on top and serve hot.

image