Cauliflower and Leek Risotto

hannahnicklin — Thu, 01 Nov 2012 23:05:31 +0000

ECONOMY DRIVE TIME. So a month into freelancing and it turns out unpredictable money is SCARY. Especially just before Christmas. The stuff it allows me to do is totally worth it, but I’m also starting to try and really reduce food spend. Just until I have some goddam reserves built up. So, enter a phase on Food That We Make of cheap things. But still tasty. Always tasty. First up, a super simple leek and cauliflower risotto. The rice, cauliflower and leeks all cheap cheap cheap. A little bit of cheese goes a long way, and cheap cooking wine will last a long while for it. I still didn’t scrimp on fresh parsley, though. It lifts the flavour too much to take out. So yeah, big amount, good flavour, very filling. My version makes the cauli quite smooshy, and I like the melty cauli style, but if you like your brassicas firm, then remove all stalkage and add with 15-20 minutes to go.

Serves: 4 | Prep Time: 10 mins | Cook time about 30-40 mins
Nutritional Info: 593 kcal, 74g carbs, 25g fat, 15g protein

Ingredients pic!

weigh everything out, slice the leeks thinly, crush and chop the garlic, break the cauliflower into florets, taking off the thickest bit of the stalks. Set the stock on to boil. Heat the oil in a well big pan.

Add the garlic, leeks and cauli and soften over the heat for 5-10 mins

Add the risotto rice, stir through and cook for about 2 mins until the rice is slightly glossy

Add the wine, stir until absorbed

If you’re not in a mega rush like I was, add the stock a bit by bit until absorbed and the rice is al dente. If in a massive rush add it all and hope it’s the right amount. Reduce for about 2o-25 mins

When it’s reduced, add the butter and parmesan, stir through for a couple minute more

Then add the parsley, season to taste (loads of black pepper) and serve. Voila:

Seasonal Vegan Green Risotto

hannahnicklin — Tue, 19 Jun 2012 20:22:18 +0000

So I’m always making lovely creamy risottos on here with liberal amounts of creme fraiche or brie or butter or parmesan and although you can probably find replacements for those things, I thought I should make (and try!) a proper meant-to-be-vegan one. So here it is, and doubly well meaning with stupidly seasonal broad beans and herbs cut from my over-grown (and mostly dandelion and potato plant ridden) balcony garden. Although not in the ingredients or nutritional count I should also admit to having chucked a bit of soya cream in at the end, if you’re tracking nutrition 40ml or so should up it by 49kcal 2g carbs 4g fat 1g protein. Still pretty healthy, like. Based on a Rose Elliot recipe. So, here we go:

Prep Time: 5 minutes | Cook Time: 35 minutes | Makes: 2
Nutritional Info: 462 kcal, 83g carbs, 5g fat, 10g protein

Ingredients: GREEN THINGS

soften the celery and onion in the olive oil

meanwhile, make up you stock, bring it to simmer, and boil the broad bean/s for 4-5 mins until just tender, remove and set aside

When the onion and celery is softened add the risotto rice and garlic, stir around for a minute, then add the wine and reduce until absorbed

Add the stock a bit at a time, stirring throughout until you’ve used all the stock or until the rice is tender, this should take 25-30 mins

Add the spinach, petit pois, chopped herbs, and broad beans, stir through until spinach is wilted, season and tip in a little soya cream if you fancy it.

Serve!

risotto rice – Food That We Make

Cauliflower and Leek Risotto

Seasonal Vegan Green Risotto