Monday, 19 January 2015

Red pepper risotto

Veg box victory once again.  We bought Friday's fish, some extra potatoes and onions, and had one dinner out, but otherwise ... all organic veg and cupboard dinners ... hurrah.  Tomorrow's veg box arrives with special offer fish, so I am looking forward to those opportunities too.

Anyway, tonight - red pepper risottto ..

Olive oil
1 leek, chopped
1 red pepper, seeded and diced
Celery, chopped
Garlic, crushed
Risotto rice
White wine
5 tomatoes, grated (this removes the skins really easily and lets the pulp be integrated into the sauce)
Salt and pepper

1.  Sautee chopped, washed leek in olive oil.  (I had my oil a little too hot, which resulted in the few caremalised specs of black, which actually added to the taste, in my humble opinion.)
2.  Chuck in diced red pepper and celery, soften a little.  Add crushed garlic. stir in.
3.  Add a small handful of risotto rice, turn over so every grain is coated with a film of oil and veg juices.
4.  Add a splosh of dry white wine and stir in.
5.  Add stock a ladle at a time, simmer, stir.
6.  After about 10 minutes, add grated tomatoes and seasoning.
7.  Stir and taste, adding stock when it goes a bit dry.
8.  When rice is just  nearly ready, turn off the heat and let the last of the liquid be sucked up into the rice.

Serve the lovely, smooth, tasty mixture with parmesan grated on top. (Vegan if you don't sprinkle parmesan on top).

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