What I'm cooking and eating

Friday, 20 July 2018

Vegan paella/risotto/whatever

This was adapted from this recipe.  Serves 4, or 2 people twice!

1 cup (250 ml by volume) risotto rice
1 onion, peeled and chopped
2 cloves garlic, or more as desired, crushed
1 red pepper, roasted/microwaved/grilled and peeled and then sliced
2 large tomatoes, chopped (ideally peeled, too)
2-3 potatoes, diced (no need to peel!)
1/2 punnet mushrooms, sliced
1 small tin petits pois (or use frozen, but I do love French tinned peas!)
250 ml cooking white wine
500 ml stock (I cheated, and used a chicken stock cube, but obviously if you're vegetarian or vegan you will prefer to use a vegetable stock cube)
1 tbs cooking oil of some kind
Seasoning.  I dislike smoked paprika and had no saffron, so used allspice and sweet paprika instead, plus the usual salt and pepper.  But use what you like!

Cook the onion in the oil for a few minutes until soft, then add the rest of the vegetables, stir, and cook for a few more minutes.  Add the wine, then the rice, stir again, and finally add the stock.  Bring to the boil, cover, and simmer for 30 minutes.

I suppose that to be certain of complete protein you should probably add a tin of sweetcorn as well, but I didn't.  It was very delicious, and I'm looking forward to seeing whether it's nice cold, too.  If not, it will microwave!

Edited to add: I found it absolutely delicious cold, but it would reheat very quickly in the microwave if you decide you prefer it hot.  Just be sure it's absolutely piping hot all the way through, though, before you eat it.

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