Saturday, 9 July 2016


* 2 tbsp of olive oil
* ! large red onion, chopped
* 2 garlic clothes, grated 
* 250g of arborio risotto rice
* 900ml water with 2 vegetable stock cubes
* A handful of chopped, fresh basil
* 2 tbsp mixed herbs 
* 2 bell peppers, chopped
* 100g chopped button mushrooms 
* 250g of organic spinach 
* freshly ground black pepper 

(We sometimes change this recipe up: adding Engevita yeast flakes, violife prosociano cheese, asparagus, peas, artichoke, sweet potato or free from pesto, however, we always stick to the mushroom and spinach idea as a base).

* Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion, garlic and mushrooms and fry for 2-3 minutes, stirring occasional until softened and just beginning to colour. 
* Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
* Meanwhile, stick the peppers in the oven on gas mark 5 for 20 minutes to be roasted.
* Pour a quatre of the stock in and bring to the boil, stirring well while adding the rest of the stock in bit by bit as the stock boils off, Reduce the heat and simmer, uncovered, stirring constantly until the rice is tender and creamy in appearance. 
* Take your peppers out of the oven and add those.
* Add your mixed herbs, fresh basil and spinach in and then continue to cook, stirring constantly, for a further 4-5 minutes, or until the spinach is wilted and all the vegetables are heated to your liking. 
* Remove the pan from the heat, then season with sea salt, black pepper and a squeeze of lemon (this is optional, but specifically helpful if you overdo it with the salt). Cover the pan with a lid and set aside for 5 minutes before serving. 

Peace out potatoes! xo


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