Spanish “Risotto”

I adapted this recipe from an old favourite, “Spicy  Rice” by Mary Gwynn.  My kids love risotto but I got a bit tired of the usual mushroom and thought I’d try to take the flavours of paella and take them to Italy..  result was delicious and we really enjoyed this topped with asparagus, parsley, and pine nuts, but you can add your own favourite veggies (broccolini is lovely too) or just a sprinkle of nutritional yeast.

2014-02-12 19.21.58

Spanish "Risotto"
 
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A mix of vegetable paella and risotto!
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 4-6
Ingredients
  • 1 smallish onion, chopped
  • 2 large garlic cloves, crushed
  • 1 large zucchini, diced
  • 120g green beans, cut into 1cm lengths
  • 1 yellow capsicum, diced
  • 1 large jarred roasted red pepper, chopped
  • 1 large tomato, diced
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 200g risotto rice
  • 800ml vegetable stock
  • 1 cup soy milk
  • Zest of a lemon
  • 2 tablespoons lemon juice
  • 2 handfuls (about 100g) baby spinach leaves
  • 4 tablespoons toasted pine nuts
  • To serve (optional)
  • - Grilled/ steamed asparagus spears
  • - Freshly chopped parsley
  • - Lemon wedge
Instructions
  1. In a large heavy bottomed casserole pan (e.g. Le Creuset), spray a fine layer of oil or use a splash of vegetable broth and use to saute the onion and garlic for a few minutes.
  2. Add the zucchini, green beans and roasted red pepper, and cook, stirring occasionally for 5 minutes.
  3. Add tomato, spices, rice and stir until well combined.
  4. Add stock and bring to the boil. Reduce heat and simmer for approximately 20 minutes (this will depend on your rice age and variety so check regularly) until green beans and rice are tender. Take care the rice doesn't stick to the bottom and burn, so a simmer pad is a good idea if you have one, or just stir regularly.
  5. Stir in soy milk, lemon zest and juice, spinach and turn off the heat. Allow to stand for 10 minutes (cook asparagus now if using) before serving sprinkled with the pine nuts, parsley and topped with the asparagus.
  6. Some vegan parmesan / "cheesy sprinkles" goes well on the top too (grind some nuts with nutritional yeast and salt to taste).

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