Indy Power: Rice and peasy
Dish up comfort with a hint of lemon zing.
Lemon & Pea Risotto
I know vegetarians everywhere roll their eyes at the mere mention of risotto after years of it being their only choice on the menu, but this is gorgeous and so easy. The zing from the lemon gives a lovely lightness to this seriously comforting dinner.
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Gluten free and vegan. Serves 4.
1 white onion
2 cloves of garlic
30ml of olive oil
1.2l vegetable stock
350g arborio rice
150g of frozen peas
50ml nut milk
Handful of parsley
1. Peel and dice the onion and mince the garlic.
2. Add the olive oil to a large pot on low-medium heat. Add the onion and garlic and cook for about 5 minutes until tender, don’t let them crisp.
3. Heat up the stock in another saucepan on medium heat so that it’s simmering gently.
4. When the onions are soft, add the rice to the pan and season with salt and pepper. Let it toast, stirring often, for about 2 minutes.
5. Add a ladleful of hot stock and stir. Continue adding stock a ladle at a time and stirring often, waiting for the rice to absorb the liquid before adding the next ladleful. This will take about 20 minutes for all of the stock. While it’s cooking, zest and juice the lemons.
6. Finish adding the stock and with the last ladle, add the peas and stir them through. Add the zest and the juice of the lemons now too. Then chop the parsley.
7. Stir in a good dash of nut milk and the chopped parsley.
Serve with sea salt and pepper.
Slowly does it
Risotto is a an easy dish to make but requires a little bit of hand-holding and a few simple rules to get right. The first is to make sure the stock you’re adding is not cold, but kept simmering gently so that each ladleful is hot when added.
This will keep everything cooking evenly. Then there’s the importance of adding the stock gradually, some people think it’s unnecessary but it makes for a much creamier finished product. Adding it gradually allows the grains of rice to bump against each other, releasing the creamy starch. Wait until most of the liquid absorb before adding the next ladle, it should be sloppy each time but not dry.
My sister recently had twins so my mum has been in overdrive prepping dinners for her and filling up her freezer. I’m in the third trimester of my first pregnancy, so it’s got me all hyped up to prep my own baby bunker while I still have time. I’m a sucker for some good Tupperware and try to be as plastic-free/reusable as possible, so I’m particularly excited about the reusable freezer bags I just bought that will hopefully soon be filled with soups, curries and stews and neatly tucked away in my freezer before the baby arrives. I ordered them on Amazon, there are loads of brands available. I made sure to go for ones that were large enough and dishwasher safe.
Fall for pumpkin
If you want to add in some more veggies, by all means do. Cook them first and add them in with the peas. Roast pumpkin is my favourite thing to add and perfect as it is coming into season around now
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