Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |


Risotto is a basic rice dish, but is included here for two reasons. You can mix just about anything with it and it tastes fabulous. Secondly, it's suitable for both hot and cold weather dining.

It is simple.

4 cups stock (chicken, beef, fish, vegetable, whatever)
4 tablespoons unsalted butter
1/2 minced onion
1 cup arborio rice
1/2 cup dry white wine
1 cup grated fresh Parmigiano cheese
Salt and pepper to taste

Heat the stock in a covered pot. While that is heating up, in another large pot, melt the butter and fry the onion until translucent.

Stir the rice into the onion pot and stir until it is evenly coated in the butter. Reduce the heat to low and add the wine.

Stir until the rice has absorbed that liquid, then start adding the hot stock. Do it in about 1/2 cup amounts. Stir the rice continuously until all of the stock is in and absorbed.

The rice becomes creamy at this stage and should be almost ready. Taste to make sure it is cooked, but not overdone.

Add salt and pepper to taste, stir in the cheese and serve.

Variations: We do this dish a LOT because it is so quick and fabulous. At the 'onion' stage, we will add bacon or chicken and mushrooms. We will then top it up in the pot with either fresh cooked asparagus, or snow peas or left over roasted vegetables.

Try your own variations. It's rich and yummy!

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