#Crude Food

Mixed Vegetable Risotto

Serves 3

Since the whole horse meat scandal I've been reassessing my eating habits. I've wanted to become strictly vegetarian for years but my love of chicken and pork was too strong to resist (yes, I love a good sausage). Recently, the not so shocking news that processed foods are not to be trusted pushed me over the edge and spurred me on to change my ways.

In the past couple of weeks I've been cutting out meat and introducing more vegetarian options to my meals. I will admit to accidentally having a ham and cheese toastie yesterday but it was a genuine mistake - I wasn't thinking - so I've forgiven myself. I got a figare today to try risotto so today's dinner is Mixed Vegetable Risotto.

I had never eaten risotto and honestly I never thought I would be the type of girl when asked "What are you having for dinner?" would respond with "Oh I'm just doing a risotto," but here I am writing an entire post on risotto. 

This recipe has been adapted from the lovely Tessa Kiros' book 'Apples For Jam' which is organised by colour and has some of the most amazing food porn I've ever seen. 

You will need:

Olive Oil

Half a Red Onion

2-3 Carrots, peeled
Half a Courgette

Mangetout

Tomato, peeled

Basil Leaves, torn

200g Risotto Rice

15g Butter

75ml of white wine

The method to my madness:

1. Chop all your veg into nice, small chunks. 
2. Heat some olive oil in a heavy pan and sauté the onions and carrots until they are soft. 
3. Add the courgette, mangetout and some of the basil and sauté for another few minutes. 
4. Stir in the rice and add the wine; I like to use my absolute favourite Gallo Pinot Grigio and then I have the excuse to pour myself a glass to help my cooking abilities. 
5. Let it simmer briefly before adding half a litre of very hot water and some salt and pepper to the mix.
6. Bring it to the boil, then turn the heat down and let it simmer for approximately 20 minutes stirring every now and again while sipping your wine.
7. When all the water is nearly absorbed, add a further 125ml of hot water.
8. Add the butter and the rest of the basil and cover with a lid for a few minutes.
9. Check that the risotto is still a little liquidy, serve yourself a generous helping and Enjoy.

For my first attempt at risotto I think I got it right. I thought risotto might be difficult to make - getting the liquid to rice ratio right has always troubled me. Having never actually tasted risotto I don't actually know if I did get it right; but it looked okay and tasted pretty good so I must've managed to achieve the impossible. The only thing I didn't get right was the portions, I made this amount thinking it would suit 2 but there is definitely enough for 3.

Feel free to use whatever vegetables you like, Ms Kiros suggests adding celery too but I was fresh out. You could also add some meat or parmesan shavings if you're that way inclined.

So there you go, proof that Vegetarians can have fun too with this quick and tasty risotto.