Recipe: Vegetarian Risotto
You could make this without the quorn pieces and/or sausages if you wanted a more frugal meal, and it would still be pretty nice.
Makes 4 - 6 servings
Ingredients
Makes 4 - 6 servings
Ingredients
- 5 shallots
- 6 mushrooms
- 1 small head of broccoli
- 1 large courgette
- 1/2 cup walnut halves, broken up
- 400g risotto rice
- 1/2 packet quorn chicken pieces
- 1 vegetarian sausage / hot dog each
- 1.4 litres vegetable stock
- Seasonings: 2 tbsp garlic puree, 3 tsp turmeric, 2 tsp garam masala, 2 tsp parsley, black pepper to taste
- Oil for frying
- Finally chop all veg
- Fry together with quorn pieces in oil and garlic for 10 minutes
- Add the rice and walnuts and stir through the oil
- Add half the stock, stir together, let it absorb (keep a close eye on it)
- Add the rest of the stock, and the seasonings
- Simmer for half an hour or until creamy and tender. Keep a close eye on it, adding more water as and when necessary
- Meantime, cook vegetarian sausages
- Serve with a chopped sausage on top of each serving
- Cook the sausages at the same time as the quorn so they are incorporated from the beginning
- Adjust the seasonings - try 1 tsp of turmeric and 1 tsp each of coriander, parsley and majoram for a more herby flavour
- You can add other veg such as pepper, cauliflower, even greens