Butternut, leek & soy risotto
Butternut, leek & soy risotto
stolen from Vegetarian: Tempting Recipes from your favourite cooks I know I shouldn't steal but some things are too delicious not to share!
1.5 litres (approx) vegetable stock
120g butter (or vegan spread)
handful of sage leaves, torn (the more, the merrier IMHO)
500g peeled and diced butternut pumpkin
1 leek, sliced
1 bay leaf
350g arborio rice
0.25 tsp salt
4 tbsp tamari (or soy sauce)
1. Put stock in one pot and simmer.
2. Heat half the butter in a 1-litre pot until golden brown. Add sage and cook until wilted. Add butternut and cook for 2 minutes, stirring often. Add 1 cup stock, cover and simmer until butternut is almost tender.
3. Heat remaining butter in a 2-3 litre pot. When sizzling, add leek and bay leaf and cook until leek is soft. Add rice and salt and cook for 2 minuted, stirring constantly. Add enough stock to cover rice by 2cm and bring to boil. Turn to a simmmer, stir briefly then leave to gently cook until most of the liquid has been absorbed. Stir in another cup of stock then leave until that has been absorbed.l Keep cooking this way: after about 15 minutes the rice should be al dente.
4. Mash about a third of the butternut in the pot then add all of the butternut to the rice; stir well and keep cooking. The rice should be ready after about 20 minutes in total.
5. Stir in tamari/soy sauce, take off heat, cover pot and stand for 5 minutes.
6. Stir and serve
It sounds weird but is delicious. We ended up adding a little bit of parmesan but it wouldn't be necessary. It is also a really simple recipe, even though it sounds finicky.
stolen from Vegetarian: Tempting Recipes from your favourite cooks I know I shouldn't steal but some things are too delicious not to share!
1.5 litres (approx) vegetable stock
120g butter (or vegan spread)
handful of sage leaves, torn (the more, the merrier IMHO)
500g peeled and diced butternut pumpkin
1 leek, sliced
1 bay leaf
350g arborio rice
0.25 tsp salt
4 tbsp tamari (or soy sauce)
1. Put stock in one pot and simmer.
2. Heat half the butter in a 1-litre pot until golden brown. Add sage and cook until wilted. Add butternut and cook for 2 minutes, stirring often. Add 1 cup stock, cover and simmer until butternut is almost tender.
3. Heat remaining butter in a 2-3 litre pot. When sizzling, add leek and bay leaf and cook until leek is soft. Add rice and salt and cook for 2 minuted, stirring constantly. Add enough stock to cover rice by 2cm and bring to boil. Turn to a simmmer, stir briefly then leave to gently cook until most of the liquid has been absorbed. Stir in another cup of stock then leave until that has been absorbed.l Keep cooking this way: after about 15 minutes the rice should be al dente.
4. Mash about a third of the butternut in the pot then add all of the butternut to the rice; stir well and keep cooking. The rice should be ready after about 20 minutes in total.
5. Stir in tamari/soy sauce, take off heat, cover pot and stand for 5 minutes.
6. Stir and serve
It sounds weird but is delicious. We ended up adding a little bit of parmesan but it wouldn't be necessary. It is also a really simple recipe, even though it sounds finicky.