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Vegan / Herbal Risotto
« on: November 28, 2010, 06:32:51 pm »
Inspired by both this website & the fact that I had nothing in the fridge.
100g cheese (some cheddar/ some parmesan)
Sprig of Rosemary
Sml Handful of parsley
Sprig or 2 of Thyme
1 leek
4-6 cloves of garlic
50g olive oil
100g white wine
2 tbs of vegetable or chicken stock (massells as vegetarian option)
1100g water
Pulverise cheese for 10 seconds on speed 9 then put aside.
Pulverise Rosemary(if using fresh sprig- without stalk) for 5 seconds, then add leek, garlic and other herbs. chop on speed 8 for 5-10 seconds to desired texture. Add oil & saute` for 2 mins at 100C on speed 1.
Insert Butterfly and add rice & wine. Saute` for another 2 mins on 100C on reverse soft.
Add stock & Water and cook for 17mins at 100C on reverse soft.
Pour out into serving dish and stir through cheese.
So easy & Nurturing!
100g cheese (some cheddar/ some parmesan)
Sprig of Rosemary
Sml Handful of parsley
Sprig or 2 of Thyme
1 leek
4-6 cloves of garlic
50g olive oil
100g white wine
2 tbs of vegetable or chicken stock (massells as vegetarian option)
1100g water
Pulverise cheese for 10 seconds on speed 9 then put aside.
Pulverise Rosemary(if using fresh sprig- without stalk) for 5 seconds, then add leek, garlic and other herbs. chop on speed 8 for 5-10 seconds to desired texture. Add oil & saute` for 2 mins at 100C on speed 1.
Insert Butterfly and add rice & wine. Saute` for another 2 mins on 100C on reverse soft.
Add stock & Water and cook for 17mins at 100C on reverse soft.
Pour out into serving dish and stir through cheese.
So easy & Nurturing!