Vegetarian
Vegetable Risotto
Lucy Gill
Serves 4 people as a main or 6 as a side dish
Ingredients Method
800ml low salt vegetable or chicken stock
1 cup risotto rice
Selection of your favourite vegetables such as peas, sweet corn, capsicums, mushrooms
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Chop vegetables and set aside. Prepare stock. Add 1 tablespoon of olive oil to large pan. Heat pan. Add rice and fry for 2 minutes until rice starts to turn colour to slightly golden. Add enough stock to cover rice. Stir through. Turn down heat to gentle simmer. Add frozen vegetables at this point if using. As stock boils down continue to add stock. When you’ re half way through the stock, add fresh vegetables. Rice is cooked when starts to have a creamy consistency, check by tasting, about 20-25 minutes of simmering whilst adding stock should suffice. You may need to add more water if rice isn’ t quite cooked. Season with pepper to taste. This recipe is also great by adding low fat grated cheddar at the end and stirring through until cheese melts.
Tofu Scramble( Vegan & Gluten Free)
Annika Campbell
Serves 1
Ingredients Method
¼ capsicum, sliced thin 1 shallot, chopped ¾ carrot, grated 1 ½ cups grated tofu 1 tsp. turmeric ½ tsp. curry powder 1 tbsp. soy sauce Salt and pepper
A sprinkle of sesame seeds, for serving
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In a pan on medium heat, heat some coconut oil. Add shallots, carrots and capsicum; sauté for 2-3 minutes. Add tofu then turmeric, curry powder, soy sauce and salt and pepper. Sprinkle some sesame seeds and serve with a piece of toast.
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