Thursday, 24 January 2013

Broccoli and Cauliflower Risotto

As you can probably tell, even from the few posts I've done so far, we eat food from all corners of the earth, veganised of course with a twist! Tonight it was Italy, and on the menu was broccoli & cauliflower risotto. 

600-700ml vegetable stock
50ml white wine
Splash of olive oil
1 onion - finely diced
2 cloves of garlic - crushed
2 cups of broccoli & cauliflower florets (the smaller the better)
2 cups of risotto rice - I use arborio rice
¼ cup nutritional yeast flakes
1 tbsp vitalite


Fry the onions and garlic for about 5 minutes, until onions are translucent.
Add rice and cook, stirring constantly, for 2 minutes adding salt and pepper to taste.
Add 50ml of vegetable stock and bring to the boil, stir until stock has been absorbed by the rice.
Pour in the wine and stir, cook for about 3 minutes to evaporate the alcohol.
Add the vegetable stock a little at a time, stirring occasionally, letting the rice absorb before adding any further stock. Repeat a further two times then add the chopped broccoli and cauliflower.
Continue adding the stock a little at a time and after about 20 minutes you should have used most of the vegetable stock.
Add the nutritional yeast flakes and stir thoroughly to combine, add a little more stock if the mixture feels to thick (or warm water if you have used all your stock).
Take the pan off the heat and stir in the vitalite very fast, this creates a creamy texture.
If you're not vegan you can add grated cheese instead of the nutritional yeast flakes, but either is extremely tasty.

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Thanks for leaving a comment, Jasmine x