A tasty and sumptuous Risotto that goes brilliantly with garlic bread for an easy mid-week meal. It’s delicately sour and deliciously creamy and lots of other cheffy buzzwords to make you want to eat it… Basically, make this Risotto, cause it tastes nice in your mouth, fills up your belly and stops you dying of starvation.
1 White Onion
1 Garlic Clove – finely chopped
300g Arborio Rice
1ltr White Wine Stock
1 Lemon (just the juice)
4 Quorn Vegan Fillets
150g Frozen Peas
4TBSP Oatly Creme Fraiche
4TBSP Nutritional Yeast (Nooch)
Salt and Pepper to taste
Firstly, pre-heat the oven to 210c, chop mr Onion face and pop it in a shallow casserole dish with a glug of Olive Oil, and bake for about 4mins, or until some of the edges are starting to char.
Add your Garlic and mix with the Onion. Sprinkle your Thyme, Salt and Pepper, Rice, Lemon Juice and lay your Fillets on top. Pour your stock over the whole lot and chuck it back in the oven for 20mins.
While that’s on, do something productive. Examples of productive things; Washing up – Drink wine – Pluck your eyebrows – Look at the spot on the wall just next to your husbands face, quizzically, for ages making him wonder what the hell you’re looking at – Listen to the sound the kitchen door makes when you open and close it 217 times, see if it changes – Pretend to ride an imaginary mountain bike around your living room.
Do a wee and go and check on your dinner. The Rice should be swelling, but there is still a little liquid left.Take the fillets out and put them on a plate. Stir your Peas into the Risotto and put it back in.
It will need to go in for another 5minutes-ish, until it looks like this…
Add your Nooch and stir it in. Then chop your fillets into bite size pieces while the Risotto cools down for a few seconds. Then stir in the Fillet pieces and Creme Fraiche.
Oh look at that! A delicious Risotto!