Sunday, August 5, 2012

Risotto Make-over

Do you think of risotto as a huge bowl of creamy rice???
I think most people do.
I have decided to give the traditional risotto a make-over to make it healthier, yet still with its creamy texture that is so comforting on a cold winters night!

Chop one brown onion & put it into a stock pot with a teaspoon of minced garlic and a teaspoon cumin. Stir together. When the onion is lightly browned add 1 1/2 cups arborio rice. Stir around to mix well. 
Make up 5 cups of vegetable stock. 
Add to your stock pot 150g green beans, chopped into bite size pieces, 1 cup chopped button mushrooms, and 4 cubes frozen spinach. 
Add the stock to your stock pot 1 cup at a time and continually stir until all the stock has been absorbed. Then add another cup.
This process will take about 30 minutes.
In the last 5 minutes, add a drained tin of borlotti beans & a tablespoon lemon juice. Stir well to combine & put the lid on for 5 minutes to allow the beans to warm through.
Serve with nutritional yeast & a lemon wedge.

Makes 4 serves. Reheats well if using for leftovers :-)

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