Vegetable risotto - serves 4
- 3tbs olive oil
- 2 cloves garlic, chopped
- 2 large onions, sliced
- 125g/4oz whole unsalted
peanuts
- 2 sticks celery, sliced
- 2 large carrots, sliced
- 1 large leek, sliced
- 375g/12oz brown rice,
washed
- 900ml/1½pt vegetable stock
- 125g/4oz button mushrooms
- salt and pepper
- 125g/4oz cucumber, peeled and diced
Heat the oil in a large frying pan or skillet, and sauté the garlic, onions, and peanuts. Add the celery, carrot, and leek, and sauté for another
5 minutes, stirring frequently. Add the rice and continue to stir for another 5 minutes. Add the stock, mushrooms, and salt and pepper to taste, and bring to the boil. After 6–7 minutes, add the cucumber. Cover and simmer until the rice is tender and all the liquid is absorbed. Add more stock to the mixture if necessary.
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