Fennel, Broad Bean, Courgette & Mint Risotto

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Serves 2

Ingredients

1 fennel bulb, sliced

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1/2 a courgette, diced

1 onion, chopped

250g of arborio rice

1 clove of garlic, chopped

1/2 a cup of white wine

1 tsp of vegetable bouillon

800ml of water

1 sprig of mint, chopped (alternatively 1 tsp of dried mint)

1 tsp of dried thyme

Salt

Pepper

2 tbsps of vegan butter

2 tbsps of vegan parmesan, grated

Method

Boil water and pour in to a jug, mix in the bouillon to make a stock.

In one pan melt 1 tbsp of butter

Add the onion and garlic and saute for around 5 minutes until the onion starts to soften.

Add the rice and wine, stir and cook for two minutes until the wine is almost evaporated.

Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.

Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency. 

In the mean time, in another pan, melt 1 tbsp of butter, add the fennel and saute until the fennel starts to turn golden.

Add the broad beans, courgette, mint and thyme, saute for a further 5 minutes.

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Stir the fennel, broadbeans and courgette mix in to the rice adding salt and pepper to taste.

Stir in the parmesan.

Serve with a little drizzle of olive oil.

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Salsify & Saffron Risotto

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Serves 2

Ingredients

4 sticks of salsify, peeled and chopped diagonally, about a cm in thickness

250g of arborio risotto rice

1 small onion, peeled and chopped finely

1 clove of garlic, chopped

800ml of water

2 tsps of vegetable bouillon

1 tbsp of vegan butter

1 tsp dried parsley

1 pinch of saffron strands

1/2 cup of white wine

1 tbsp of olive oil

Salt

Pepper

2 tsps of vegan parmesan, grated

Method

Boil the water and pour in to a jug.

Add the bouillon and saffron to make a stock.

In a pan, fry the onion and garlic in oil for around a minute until they start to soften.

Add the salsify and fry gently for another 5 minutes.

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Add the rice, parsley and salt and pepper to taste and stir for around 1 minute.

Pour in the wine and stir while cooking until wine has almost evaporated.

Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.

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Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency. 

Stir in the butter and parmesan.

Serve 

Add a little parsley to garnish