Recipe

Vegan Risotto - Brions Blasta Blasta Recipe


Vegan Risotto - Brions Blasta Blasta Recipe Sorchag / All my dishes
1 year, 4 months ago
A vegan classic amended by my vegan friend Brion, delicious and flavoursome - you won't even notice the lack of meat!
Prep:20m Cook:30m Servings:4

Sorchag

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Ingredients
  • Couple of teaspoons of pesto (to taste)
  • couple of teaspoons of aubergine pesto (to taste)
  • as many sundried or sunblushed tomatoes as you want (chopped)
  • about 250 grams of risotto rice ( depends on how much you want to make, you can always add more of everything if too much rice)
  • about two dessert spoons of Poppy seeds
  • handful of sunflower seeds
  • handful of pumkin seeds
  • handful of pine nuts
  • handful of barley (soaked already for a few hours - optional)
  • 1.5 vegetable stock cubes made up as directed with hot water
  • glass of white wine
  • olive oil
  • 1 pepper - chopped
  • 1 medium onion - diced
  • 1 leek - chopped in rounds
  • half a courgette - chopped
  • 1/3 aubergine - chopped
  • Couple of mushrooms cut in quarters

Directions
  1. On a medium heat, saute the onions in pan with olive oil
  2. Add more olive oil (about 1/2 tablespoon), and then add the rice. Coat until its almost translucent
  3. Next add half the glass of wine, and stir until wine is absorbed
  4. Add stock a bit at a time and stir until rice has absorbed stock..about 200mls at a time. Also add the pesto to taste whilst adding stock
  5. Add all the nuts & seeds with the first bit of stock and stir in well, add the pesto with the second lot of stock.
  6. Meanwhile, while you are adding and stirring stock into risotto, fry the remaining veg in a wok
  7. Add the other half of glass of wine for that extra bit of taste
  8. When risotto is at right consistency..rice should have just a little bite...transfer all the veg from wok into the rice, stir well
  9. Hey presto - or should that be hey pesto - you have yourself Brion's Blásta Blásta

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Comments

greekgirrrl 1 year, 4 months ago said:
Love it!! I like your recipe writing style, too!


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