Risotto!
Hello! I hope you’ve all had a fabulous week and any pets or small children were kept safe from all those loud bangs and whistles that have been part of Bonfire Night.
This week we’re going savoury! You may know that rice is something I only tend to eat if I cook myself and as there’s only me to eat it, I often choose something else. Anyway, this week, someone gifted me a fresh risotto kit and as it had beef stock in it, I decided to recreate it to make it vegan. Well, this is a very tasty recipe! I’d like to say I used the original recipe but this is only very loosely based on that: ok, it’s not! I have used a few of the original ingredients – not even the rice as I swapped the Arborio for brown, but the thyme, the courgette, onion and the nutritional yeast. Ok, that’s where the similarities end. Let’s check it out!
The Risotto Recipe
As I said, I have chosen to use brown rice, just because that is what I prefer. You can use brown, white, red, wild, long, short, basmati, jasmine or Arborio! I have used the courgette and onion but added aubergine and sweetcorn for added flavour. For extra protein, I have used ready cooked green lentils – but you could easily use any beans, peas or lentils. You know I love nutritional yeast and I was pleasantly surprised to find that in the original box, so that went in, along with fresh thyme, and of course freshly ground black pepper. I chose to pre-cook the rice before adding to the vegetables and instead of stock, I added some milk for extra creaminess. A fine grating of cheese on top is optional but works really well.
Creamy rice with diced vegetables and lentils.
- 1 cup of rice of choice
- 1.5-2 x cups of boiling water (2 cups for brown rice)
- 1 medium onion
- 1 medium courgette
- 1 medium aubergine
- oil of choice
- 5 washed sprigs fresh thyme (or 1/2 teaspoon dried)
- 2 tablespoons nutritional yeast
- 1 tin/carton pre cooked lentils (or beans)
- 1/2-1 cup sweetcorn (frozen or tinned)
- 1/2-1 cup of warm milk (I used unsweetened oat)
- 1/2 teaspoon ground black pepper
- *optional salt to taste
- *optional cheese of choice (for topping)
Measure a cup of rice (or a small mug), put it in a saucepan then rinse well. Tip all the water away, then put on a ring ready. Add 2.5 of the same cup of boiling water (use 2 cups if using any other than brown rice). Bring to the boil. Scoop off any scum that still forms and discard. Lower the heat and cover. Cook for 20 minutes. Turn the heat off.
Whilst the rice is cooking, prepare all of the vegetables. Small dice is what we are looking for – ideally all roughly the same size. Heat the oil in a large pan, then add the onion. Cook until translucent, then add the courgette. Cook for a couple of minutes, then add the aubergine dice. Cook until the vegetables are browning.
Check the rice. All of the liquid should have been absorbed and the rice should be softening but not quite cooked enough. Spoon the rice into the pan with the vegetables. Strip the thyme from the sprigs and add to the pan along with the nutritional yeast. Mix to combine everything and cook for a couple of minutes.
Add, the lentils and sweetcorn, followed by the milk and black pepper. Gently stir to combine, cover and leave to cook for 5-10 minutes. Check on it to make sure you have enough liquid for it to stay moist and cook properly.
Do a final taste test and if needed add salt and any additional seasonings.
Serve with a topping of finely grated cheese.
Enjoy!
What do I need?
If you’re after some new or updated kitchen items, have a look at these chopping boards, kitchen knives, Wok style pans, saucepan sets, mini graters and other items which you might need.
Serving
Serve your risotto as a main meal freshly made as it is! You could add an extra protein if you wish – this sizzling tofu would go well, or even this plant based style chicken. You could also serve this as a side – either hot or cold (cool and chill).
Storing
If you are not eating all of your risotto immediately, then cool it quickly and refrigerate as soon as possible. This will keep for a maximum of three day refrigerated. If re-heating ensure it is heated until hot all the way through and eat immediately. Can be portioned, labelled and frozen for up to a month. Defrost thoroughly in the fridge then re-heat as above.
Sharing
I hope you will take advantage of this easier style risotto! Are you keeping the vegetables the same? Adding to or using less? Green lentils or switching them for red kidney beans, chickpeas or something else? Let me know in the comments.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, I didn’t know you weren’t a big rice fan😋 I love it- I’ve been know to eat plain basmati on its own lol. Your pilaf-style recipe looks a lot more interesting and healthy! Looking fwd making this when I come back from my ‘travels’☺️
Hello Eva, well, I do ‘like’ rice, I’m just a bit cautious over it! Did you know it’s one of the main causes of food poisoning?! I will only eat it if I’ve seen it cooked fresh or cooked it myself! I especially love wild rice and I do like rice pudding too! It’s easier to say ‘I’m not a fan’ then people won’t buy or serve it to me! 🙂
Speaking of risotto, you’ve reminded me of the boxes of ready-mushroom-mix my mother-in-law used to buy for us. I think it was called Gallo but not entirely sure if it was vegan. It was very tasty!
Ready made mushroom mix? Ooo, sounds intriguing and I need more info! I’m currently favouring fresh wild or forest mushroom mixes that seem to have suddenly arrived in all our supermarkets!