vegetable risotto (gf) (v) (df)

This is an excellent catch-all for people with dietary requirements. If there’s nobody who’s dairy/lactose intolerant, use real butter or marge. Check the grated hard cheese to ensure it’s vegetarian, or else omit – veggie parmesan-alternative can be hard to find! Serves about 20.

250g dairy-free butter alternative
4 large onions, chopped small
1 head garlic, minced
1.5kg rice
250ml white cooking wine
750ml white grape juice
6 litres vegetable stock
Frozen peas – 1kg
Frozen sliced green beans – 750g
1 pack parsley, chopped
Salt and pepper
to serve: Grated Hard Cheese (80g)

  1. Melt butter, then add onion & garlic. Cook for 4-5 mins then stir in rice.
  2. Pour in the wine & white grape juice & simmer until all the liquid has been absorbed.
  3. Slosh in some stock and simmer until all the liquid has been absorbed, stirring occasionally. Continue adding the stock in this way, until it has all been used up and the rice is tender. Stir in the peas and parsley, then heat through for 2 mins.

2 thoughts on “vegetable risotto (gf) (v) (df)

Outraged? Hungry? Thrilled? Want to say hi?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s