Vegan Risotto - Brions Blasta Blasta
From sorchag 16 years agoIngredients
- Couple of teaspoons of pesto (to taste) shopping list
- couple of teaspoons of aubergine pesto (to taste) shopping list
- as many sundried or sunblushed tomatoes as you want (chopped) shopping list
- 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) shopping list
- about two dessert spoons of poppy seeds shopping list
- handful of sunflower seeds shopping list
- handful of pumkin seeds shopping list
- handful of pine nuts shopping list
- handful of barley (soaked already for a few hours - optional) shopping list
- 1.5 vegetable stock cubes made up as directed with hot water shopping list
- glass of white wine shopping list
- olive oil shopping list
- 1 pepper - chopped shopping list
- 1 medium onion - diced shopping list
- 1 leek - chopped in rounds shopping list
- half a courgette - chopped shopping list
- 1/3 aubergine - chopped shopping list
- Couple of mushrooms cut in quarters shopping list
How to make it
- On a medium heat, saute the onions in pan with olive oil
- Add more olive oil (about 1/2 tablespoon), and then add the rice. Coat until its almost translucent
- Next add half the glass of wine, and stir until wine is absorbed
- 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
- Add all the nuts & seeds with the first bit of stock and stir in well, add the pesto with the second lot of stock.
- Meanwhile, while you are adding and stirring stock into risotto, fry the remaining veg in a wok
- Add the other half of glass of wine for that extra bit of taste
- When risotto is at right consistency..rice should have just a little bite...transfer all the veg from wok into the rice, stir well
- Hey presto - or should that be hey pesto - you have yourself Brion's Blásta Blásta
People Who Like This Dish 1
- greekgirrrl Long Island, NY
- sorchag Dublin, IE
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The Rating
Reviewed by 1 people-
Love it!! I like your recipe writing style, too!
greekgirrrl in Long Island loved it
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