Turmeric Risotto with Preserved Lemons and Green Olives

I know what your thinking Olives for dinner , but this Turmeric Risotto has more than just olives, it also has preserved lemons.

The late Karen Hubert Allison, cookbook Author of The Vegetarian Compass was so right when she wrote All roads to Preserved Lemons lead to Paula Wolfert classic cookbook Couscous and Other Good Foods From Morocco (1973) and who am I to disagree.

I sometimes make my own Preserved Lemons, but there is nothing wrong with picking up a jar of ready made, there are quite a few good brands about.  

I was inspired to make this Turmeric Risotto with Preserved Lemons and Green Olives a little while back when I had limited fresh vegetables in my home, much of what went into this was store cupboard ingredients or those often found in my fridge.  I had picked up a packet or organic tempeh the last time I went into the city.   The tempeh served almost like crispy croutons and made for an interesting contrast against the soft rice grains. 

Adapted from The Vegetarian Compass by the late Karen Hubert Allison.

Welsh Lavebread Bara Lawr and Leeks Risotto

I made a Welsh Laverbread Bara Lawr and Leeks Risotto over the weekend with the fresh laverbread that I picked up from the market in the city of Cardiff. 

By the time it came to eating, making and plating it up, it had got a little too dark for a photograph, so you will have to forgive me and imagine how the Welsh Laverbread Leeks Risotto looked.  

Creamy white risotto with flecks of dark green from both sweet leeks and laverbread. It tasted lovely actually.  I liked how the laverbread clung onto the rice like a green edible rice paper.  I will definitely be making it again and hopefully the next time I will get a photograph for you.

Please also check out my Welsh Rarebit Risotto

Welsh Laverbread and Leeks Risotto
Serves 2
Ingredients
2 tablespoons olive oil
2 medium leeks (green and white parts), sliced an cleaned
200g risotto rice
2 pints vegetable stock
2 - 4 tablespoons fresh laverbread
Optional: 60g - 100g cheddar cheese or Vegan Alternative, grated
1 tablespoon Tamari sauce
Salt and pepper to taste
Method
Heat the oil in a wide shallow pan and cook the leeks until softened. 
Stir in the rice until coated and sauté with the leeks until the rice is translucent. 
Then gradually add the stock. 
Stir until the rice is tender – this will take about 30 minutes. 
Halfway through the process stir in the laverbread.
You may not need all the liquid.
A couple of minutes before the end of the cooking time, stir in the Tamari and optional  cheese or vegan alternative.
Season with salt and pepper to taste and serve immediately. 

Curly Kale Paprika Risotto

Well with the weather getting nippy as well as drippy, I've been making risotto every other week the past month, but this particular Curly Kale Paprika Risott actually came about when I had very little in the house and fridge.  

I just threw together what we had and it turned out pretty nice actually. 

Its getting dark in the evenings, so food photographs are going to look more homely than usual.  
Curly Kale Paprika Risotto
Serves 3 - 4 with a side salad
Ingredients
2 - 3 teaspoons olive oil
1 onion, finely sliced
2 - 4 teaspoon smoked paprika
2 garlic cloves, crushed
A good handful of curly kale, washed, rinsed and roughly chopped (including the stalks)
250g risotto rice
1 1/2- 2 pints vegetable stock
2 - 4 teaspoon smoked paprika
Salt and pepper to taste
Method
In a wide pan, heat the oil.  Stir in the onion and sauté for 10 minutes or until soft. Stir in the garlic, smoked paprika and cook for a a minute, then stir in the rice and cook for a minute or so. 
Then stir in the chopped kale and about 150ml of the vegetable stock.  Bring to the boil, then reduce the heat to a simmer.  Once the stock has been absorbed by the rice, gradually add more, a ladle at a time until all is used up.  Stir frequently until the rice is cooked, about 25 - 55 minutes, maybe even more.  Taste and tweak seasoning, as well as smoked paprika to taste.   Cook for a few minutes more, then serve immediately. 

Runner Bean Risotto with Balsamic Beetroot Drizzle

I have and always try to make whatever vegetable I use play a starring role in the dish, not just a bit side part.   However, saying that I do struggle finding interesting and inspiring recipes for runner (flat) beans and find myself often just blanching them, then dousing in a little extra virgin olive oil and seasoning and serving them simply on the side.  Not this time, as the runner beans play a central role in this risotto dish accompanied by an optional cheat balsamic beetroot drizzle. 

It was lovely.  I enjoyed every mouthful.  The risotto was naturally creamy, no addition of cream or vegan alternative.  The runner beans still had bite and the beetroot gave it that extra boost, both in favour and visually. 

I know some people cannot eat risotto without a grating of cheese on top, or even vegan cheeze - a dairy free alternative, but I have pretty much always enjoyed my home-made risotto dishes without this additional richness, but feel free to cater to your own tastes.  

Vegan Strawberry, Lettuce and Black Pepper Risotto

I've had a recipe bookmarked from Nadine Abensur's Secrets From A Vegetarian Kitchen (1996) ever since I have had the cookbook, but I never seemed to get the courage to actually make it.  I mean strawberries in a risotto, and this is not even a sweet dish - its savoury too, even Nadine the author of the cookbook writes she was 'curious if a little sceptical, but the slightly sweet, gently tangy taste was surprisingly good'.  

I have raved about Nadine Abensur on my blog loads of times.  She is perhaps the most influential vegetarian food writer on my initial development as a creative and experimental cook, so if I was not going to trust her culinary experience, then I wasn't going to trust anyone else.  

So at the weekend, I had a go at making it, only that I did not follow the recipe instructions fully and used it more as a a guideline, something I know Nadine will forgive me for.  I also added some homegrown garden lettuce to it and a little balsamic vinegar towards the end, as if the tangy taste from the strawberries wasn't enough.  It really was unusual, yet nice. The red onions and the strawberries bleed a little into the risotto giving the dish a faint pink hue. 

I know it is not risotto weather,  the weather here has been extremely hot and the air still. So why on earth would I want to make risotto, well the other reason was to make the most of my home-grown strawberries.  I don't just want to use them for sweet dishes, cakes and baked, but savoury ones too. 

The last savoury dish I made with strawberries was actually last year and it was a Caramelised Red Onion, Thyme, Strawberry and Brie Tart. It was lovely too. I am sharing this risotto with Honest Mum for Tasty Tuesdays. 

Smoked Chilli Paste and Roasted Butternut Squash Risotto

A couple of months back, I entered my individual vegan Mexican Tamale Pie recipe in a blogger contest and was runner up.  I was sent a jar of Gran Luchito - a smoked chilli spice paste with medium heat.  It came beautifully packed like a little present.  In place of a bow, tied to the box was a smoked pasilla oaxaca chilli, the scent drifting from it was deep and smoky.  

Well this is the first dish that I've made with it - a golden bowl of Smoked Chilli Paste and Roasted Butternut Squash Risotto.   Enjoy.

Its been strange weather the past few days.  One day its blazing hot, then the next its pouring by the bucket load.  I enjoyed this risotto immensely.  The colour  enhanced a little by paprika, was a bit like a log fire - belly warming.  The taste was just right: first comes the smoky hit, then the liquid sweet followed by the mild heat from the chilli and spices.  It was just right.  I was enjoying tucking my spoon in and out of my mouth, until it was all gone.

Fennel and Black Olive Risotto

The weather doesn't know what to do with itself, one hour the sun is shining warmly on our  heads, the next the rain is falling on our heads.  

This unpredictable weather has got me wanting soothing comforting food - like risotto - twice in one month, what do you say to that?!.  I  picked up a  very expensive Florence Fennel from the farmers market at the weekend.  It was certainly a bulbous specimen, a female fennel for sure.  Yes, the vegetable fennel does have a gender, something I learnt a few years back from reading one of my cookbooks by Italian vegetarian food writer Ursula Ferrigno.  The taller thin bulbs are male.  

Anyway, as I was saying this fennel was quite expensive - it was sold by the weight, and my nephew happened to picked out the biggest!  So not to forget about it in the vegetable basket I made a point of making a meal of it sooner rather than later.   

Here is the finished dish - Fennel Risotto.  I decided to add some black olives to the dish for piquancy, as I felt the contrast with the fresh fennel aniseed flavour would work well and it did.  It's a naturally creamy dish too, I have added no cream or cheese to it, but if you wish to do so, please do - I would probably recommend a blue cheese.

White Sprouting Broccoli and Smoked Paprika Risotto

Lots has happened in the last month, but one of the biggest upheavals has been a house move and I have to say I am so relieved its over (until the next time of course!). 

I am slowly settling into my new abode and getting familiar with my new surroundings.  I will share more in the next couple of weeks about my new kitchen, my new garden, vegetable growing plans and so forth, but with spring well and truly here, let me share with you a recipe that I made recently with white sprouting broccoli. 

I'm not a huge fan of standard bushy head broccoli.  I prefer the purple sprouting variety that is available this this time of year, so you can imagine my excitement when I found both purple and white sprouting broccoli next to each other at a local food producers market.   I have grown white sprouting broccoli in the past, but sadly I never got to try it due to the loss of my allotment plot when I lived in the West of Scotland. Anyway, having never tried white sprouting broccoli, that is what I went for.  

Before adding it to this Smoked Paprika Risotto, I simply steamed the white sprouting broccoli.  I found it a little bitter, so was glad it was part of this Smoked Paprika Risotto which was really good. 

White Sprouting Broccoli and Smoked Paprika Risotto
Serves 4
Ingredients
200g white sprouting broccoli, steamed tender and set aside to cool

2 tablespoons olive oil
1 onion, finely sliced
1 teaspoon smoked paprika
2 garlic cloves, crushed
250g risotto rice
200g can of chopped tomatoes
1 1/2 pints gluten free vegetable stock
Salt and pepper to taste
Method
In a wide pan, heat the oil.  Stir in the onion and sauté for 10 minutes or until soft. Stir in the garlic and paprika and cook for a a minute, then stir in the rice and cook for a minute or so. 
Add in the tomatoes along with its juices and 150ml of the vegetable stock.  Bring to the boil, then reduce the heat to a simmer.  Once the stock has been absorbed by the rice, gradually add more, a ladle at a time until all is used up.  Stir frequently until the rice is cooked, about 20 - 25 minutes.  About 5 minutes before the rice is cooked, stir in the steamed broccoli. 

I am sharing this recipe with Tasty Tuesdays hosted by Vicki at Honest Mum; and Recipe of the Week hosted by A Mummy Too.

Plum Tomato and Rosemary Risotto

I used to make this herb-scented cherry tomato risotto quite a lot.  First, it was such as easy dish, pretty much hands-free and secondly, unlike traditional risotto dishes that require your full attention and time slowly stirring the rice and ladling in the stock, with this one you simply add all the ingredients to a large roasting dish and bake it in the oven.

The reasons I haven't made it recently is the lack of homegrown tomatoes, a couple of years ago tomatoes were falling at our feet - literally.  The other reason, I have plenty of time on my hands to make more of an effort with out meals, so quick supper recipes have been put on the back burner for now.  However, I had a request from my nephew if I could make some risotto and with us entertaining him of sorts, I was happy to make this hands-free tomato risotto.  Another part of this recipe that I really like is the garlic, it is baked in the oven in its skin.  The garlic cloves become soft, sweet and almost caramel like - all you have to do is squeeze it from its skin. Also if your not that keen on rosemary, you can replace it with either fennel herb or thyme.

I normally make this risotto with cherry tomatoes, but today decided on using baby plum tomatoes and now having tried them, I have to say my preference is definitely for the cherry variety.  The plum tomato skins failed to burst upon cooking in the rice and when you came to cut into one with your knife, the hot tomatoey juices burst out - a real worry if you were feeding small ones. In spite of this, it was still good to eat - especially as I didn't have to do any ladling and stirring. 

I am sharing this post with Simple Lives Thursday#54 hosted by gnowfglins; and Full Plate Thurasday hosted by Miz Helen's Country Cottage; and finally Girlichef who is hosting Friday Potluck.

Oven-baked Plum Tomato and Rosemary Risotto
Serves 4 (or 3 greedy people)
Ingredients
250g baby plum or cherry tomatoes
1 medium red onion, thinly sliced
2 tablespoons of olive oil
4 - 6 garlic cloves, with skin
300g risotto rice such as Arborio or Carnaroli
800ml vegetable stock
2 sprigs of rosemary or substitute with thyme or fennel herb
Salt and pepper to taste

Method
Preheat oven to gas mark 6. Place the cherry tomatoes and garlic in a large baking dish, scatter over the red onion. Drizzle with olive oil and roast for 10 minutes. Add the rice, stock, herb and seasoning and return to the oven for 30 - 35 minutes until the rice is tender and the liquid has almost been absorbed. Whatever you do, do not be tempted to stir the rice at any point.  Serve at the table immediately.

Welsh rarebit risotto

Alright, alright I promise this will be the last of my Welsh inspired recipes for the month, especially as this one confused the senses a little.

Although this Leek and cheese risotto was perfectly edible, D said when he closed his eyes he could taste 'Welsh Rarebit Toast', but when he opened his eyes he saw 'creamy cheesy rice'. It's unlike him to overly criticise, but he also added that it was overwhelmingly cheesy. I was absolutely surprised at this, as he loves his cheese. I did not think 100g cheese was that much, so I don’t know if I measured 200g by error instead of 100g. Also I’ve written before, risotto is not the easiest of dishes to photograph. This one is also monotone in colour and evening lighting does not do it any favours. D suggested I should have kept behind some softened leeks to top the risotto for colour balance and presentation. I learn for next time, but I do feel I have to keep reminding him this is a homely food blog.

Anyway, if you are encouraged to give this Welsh Rarebit risotto a go or any other leek recipe. May I share a very good tip with you in relation to cleaning grit out of leeks. I was reminded of it when fellow blogger Emily prompted me. Many of you will know that leeks are notorious for hiding soil in between its layers, well there is a nifty way of washing this out. Begin by making a vertical split about halfway down the centre of each one, then do this again, so you have four fantails. Then wash clean of grit by running them under cold water. I use this method all the time now when cooking with leeks.

For those of you who are interested in what brand of Worcester sauce I use, please follow this link. This one is suitable for vegetarians and vegans, but you can also use the traditional one that contains anchovies which is my husbands preference.
Welsh rarebit risotto
Serves 2
Ingredients
2 tablespoons olive oil
2 medium leeks, sliced
200g risotto rice
2 pints vegetable stock
60g - 100g cheddar cheese, grated
Worcester sauce to taste
Salt and pepper to taste
Method
Heat the oil in a wide shallow pan and cook the leeks until softened. Stir in the rice until coated and sauté with the leeks until the rice is translucent. Then gradually add the stock. Stir until the rice is tender – this will take about 30 minutes. You may not need all the liquid.
A couple of minutes before the end of the cooking time, stir in the cheese and season with salt and pepper to taste and serve immediately. Pass the Worcester sauce around for those who wish to drizzle some over for extra flavour.

Chinese Mushrooms and Bok choy risotto

Risotto is not the easiest of dishes to present well on a plate, so you will have to bare with my poor chef like attempts in presentation.

This fusion rice dish where the Italian Arborio rice meets Chinese mushrooms actually worked out very well indeed, but then again why not?! One of the most popular options for vegetarians at mainstream restaurants continues to be a standard mushroom risotto.
I must Thank those of you who gave me suggestions on what to do with the dried Chinese mushrooms. I really appreciated each and every comment. Guess what, on deciding what to make with some of the contents in the packets I turned it over only to read the small print in 'English'!. The black mushrooms are Pak-pui Black fungus and the white stemmed mushrooms are Cha-Shu-Gu. I rehydrated them in hot water and my goodness the black mushroom literally 'mushroomed' in size looking almost like floppy ears of a cuddly toy animal.

On tasting, the black mushrooms texture was a bit like husky seaweed and the white mushroom head and stems were meaty in texture and actually tasted like mushrooms. I found this Asian inspired mushroom risotto quite flavour packed, so did not serve it with a Vegetarian style Parmesan cheese, but you may if you wish. You could also sprinkle it with some nutritional yeast flakes to keep it completely vegan. I also found the mild turnip flavour and crunch of the bok choy rather refreshing.

D said his mother might enjoy this dish as she does like mushrooms. I nodded quietly. We enjoyed it though, clearing our plates but that is not a surprise we normally do.

Chinese Mushrooms and Bok choy risottoServes 2

Ingredients25g dried black mushrooms
25g dried white mushrooms
2 tablespoons olive oil
2 shallots, finely sliced
1 -2 cloves garlic, crushed
150g risotto rice
700ml vegetable stock
200g bok choy, sliced in half or quarters

Salt and pepper to taste
MethodSoak the dried mushrooms in boiling water for 20 - 30 minutes. Strain the liquid through a sieve to remove grit and keep for the risotto. Roughly chop the mushrooms, removing any tough bits.
Heat the oil in a wide shallow pan and cook the shallots and garlic until softened. Add the reconstituted mushrooms, rice and stir until coated. Saute for a few minutes. Gradually adding the stock alternating with the mushroom liquid. Stir until the rice is tender but has a little bite – this will take about 30 minutes. You may not need all the liquid.
About 5 minutes before the end of the cooking time, add the bok choy. This will ensure that the leaves will and the white stalks are tender but remain crunchy. Finally season with salt and pepper to taste and serve immediately.

Creamy Parsnip and thyme risotto

I have some lemon thyme growing in the garden, but unashamedly I actually used dried thyme in this risotto as I was not prepared to go back outside and get drenched again from the cold pouring rain. I think I’ve actually got a cold coming on. I’ve been sneezing all day.

I found the natural creaminess of the parsnips quite rich in this risotto, so no need for dairy cream or cheese. However D had other ideas. He pointed out that he had picked up log of goats cheese which was in the fridge and requested that I top his risotto with a slice. So for those of you who are inclined like him, you are most welcome to do so too, in which case for 4 people you would require 100g goats cheese. I was happy with my plate the way it was, garnished aplenty with the witchy finger parsnip crisps.
The recipe below makes a large quantity. I made the extra portions as I wanted to make some arancini with the remaining risotto. Arancini or arancine derived from the Italian word for Oranges are risotto balls coated in breadcrumbs, then deep fried. Sometimes they have mozzarella cheese inside, sometimes vegetables.

If the quantity of the risotto is too much for your needs, you are most welcome to half the recipe if serving 2 hungry people.

Parsnip and Thyme Risotto
Serves 4
Ingredients
For the oven baked parsnip crisps
100g parsnips
1 – 2 tablespoon olive oil
Sea Salt
For the parsnip risotto
400g parsnips, peeled and grated
4 tablespoon olive oil
1 teaspoon of dried thyme
4 shallots, finely sliced
400g risotto rice
2 ¾ pints vegetable stock, simmering
Salt and pepper to taste
Optional: Goats cheese
Method
For the parsnip crisps
Wash the parsnips and peel. Take potato peeler and shave thin layers of parsnip from root and place into a bowl. Drizzle with the olive oil and toss parsnip shavings, making sure that all surfaces are lightly covered with the oil. Place parsnip shavings onto a non-stick baking sheet in a single layer and put into a pre-heated oven. Bake for about 10 minutes, checking and turning every few minutes. When light brown and crispy, take out of oven and blot on kitchen paper. Bake in oven to gas mark 4 for 4 minutes, then flip the crisps over and bake for a further 4 minutes or until golden. Remove from the oven, season with salt and set aside to cool.
For the risotto
Heat the oil in a deep heavy based pan. Add the shallots and sauté until softened. Add the rice and stir until well coated. Increase the heat, add the grated parsnip, thyme and stir well. Then stir in a large ladleful of hot stock. Cook over moderate heat, stirring every few minutes and adding more stock as it is absorbed. Season to taste. Continue adding stock (or boiling water if that runs out) until the grains of the rice taste creamy. Serve immediately topped with goats cheese if using and garnishing of parsnip crisps.

I eat weeds

One of the things I got used to when I had my allotment plot was the weeds, including the edible ones such as stinging nettle. Whilst weeding, one of challenges was getting past the 'pins and needles' like sting that lingered under your skin for hours. I even got courageous and decided to become intimately acquainted with with the taste of cooked young, spring nettles. I have to confess, the flavour was absolutely delightful. It is a unique flavour, one that I cannot easily describe. But I will try, it is peppery, rocket (arugula) and spinach like. It also reminded me of Welsh laver bread.

I read somewhere that you can actually eat nettles raw, but I have not braved that yet. Instead before attempting to eat them in any state, I have washed them, then blanched and drained them. Before chopping them up for whatever dish. In the past it has been used in recipes such as stinging nettle soup and wild nettle gnocchi. Both highly recommended.
The bowl above has actually come from my very own garden. Strange as this time last year, I had none at all and now I have it sprouting here and there. So I feel somewhat blessed. I carefully prized the stinging nettle leaves away from the stalks, they weighed just over 100g. Unfortunately it was not enough to make nettle wine with, so I will have to make a point of foraging for some in the lovely Scottish countryside or wherever the opportunity presents. Anyway, it was enough to make some wild nettle risotto. Wild nettle risotto was the first dish I ever made with stinging nettle and I was totally converted to eating this weed.

If you do decide to pick nettle, firstly wear gloves and try to pick it away from the beaten track, or in locations where traffic, hence pollution is low. When picking them, pick the young tender leaves and wash thoroughly, you don’t know what four legged animal has been near it.

Stinging Nettle Risotto
Serves 2 - 3
Ingredients
2 – 2 ½ pints of vegetable stock
100g nettle leaves
2 tablespoons olive oil
4 shallots
250g Arborio rice
2 – 3 fat cloves of garlic, finely minced
Salt and pepper to taste
Method
Bring the stock to the boil in a large saucepan and drop in the nettles for 30 seconds, remove and cool them under cold water, drain and chop them quite finely. Lower the heat and keep the stock at a low simmer.
In a saucepan, heat the oil, add the shallots and cook until translucent then add in the rice and stir well to coat the grains. Cook the rice gently for a few minutes, stirring often, then add the garlic and nettles and cook for a couple of minutes, before adding a ladle of the stock, and continue to simmer until it is all but absorbed. Add another ladle of stock and carry on stirring until is absorbed and adding more until all of the rice is just cooked and the dish is still moist. This should take about 25 – 35 minutes. Season well and serve immediately with optional grating of hard cheese. Adapted from Denis Cotters Wild Garlic, gooseberries and me.

Jerusalem artichoke and parsley risotto

There was once a time when I actually thought Jerusalem Artichokes came from a little place called Jerusalem, and that they were indeed an artichoke. It was only upon growing my own that I learned it was neither from Jerusalem or an artichoke, but actually a type of sunflower.
Like many seasonal home-cooks, I’ve been looking for inspiration on what to do with Jerusalem artichokes which of course are in season. This shouldn’t be that difficult to do, especially as it’s a versatile vegetable. Did you know that you can actually eat them whole knobbly root vegetable including its skin. They can also be eaten raw, added to salads with a little dressing. Or, they can be baked, steamed, stir fried or roasted. However, be careful not to overcook them, as they will turn to mush. You can mash them too but I would recommend half potatoes and half Jerusalem artichokes, otherwise the texture will be somewhat watery. In the past I’ve made Jerusalem artichoke and walnut parcel, crisps, gratin, stoved artichokes and even soup, so was looking for something different to do with them. I flicked through some of my cookbooks and came across variations of Jerusalem artichoke soup recipes, but soup is not what I wanted to make. Then I came across a risotto recipe in one of Denis Cotters cookbooks, without much thought I decided to go with. It was only when I started reading the cooking method that I realised this was not going to be a straightforward risotto recipe, where simple vegetable stock is ladled into the fattening. Making this particular risotto recipe involved a couple of processes. For example, here you have to about cook half the Jerusalem artichokes with some onion and garlic before adding vegetable stock. Then blitzed and sieved to create an intensely flavoured broth which is then used in place of the stock to make the risotto. Mmmm I don’t think I was going to follow the instructions word for word, especially the sieving part. I wasn’t going to be doing that just for D and me, maybe Greg Wallace and John Torode the judges of Masterchef U.K, but not for us, so I had decided that I was going to skip on some of these processes. The other half or the artichokes are roasted and added towards the end of the dish so that they look like oyster mushrooms.

Although cooking risotto in this manner added a little extra cooking time, it was actually worth the wait. The risotto was soft, creamy, deep and nutty in flavour. I also enjoyed this way of making the broth and thank Mr Cotter for introducing me to this method. I can see it working in other root vegetable risottos such as the carrot and parsley risotto that I’ve made in the past and perhaps even a parsnip risotto. MMm I think there is a little chef in me.

I am submitting this recipe into Weekend Herb Blogging#224. WHB is a weekly food blog event that showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. WHB was initiated four years ago by Kalyn's Kitchen, it is now organized by Haalo of Cook (Almost) Anything At Least Once. This weeks host is Huan from Eat.Read.Live.

Jerusalem Artichoke and parsley risottoServes 2 - 3
Ingredients
6 Shallots, finely sliced
4 cloves of garlic, minced
Olive oil
1 ½ pints of vegetable stock
220g Arborio or Carnaroli rice
450g Jerusalem artichokes, peeled and sliced
4 – 6 tablespoons minced fresh Parsley
Salt and pepper to taste
Method
For the Jerusalem artichoke broth
In a large saucepan add a little olive oil and add 4 of the shallots and 2 garlic and cook until soft and tender, then add about 300g of thereabouts of the Jerusalem artichokes and cover and cook for about 5 minutes, then add vegetable stock, bring to a boil, then lower the heat and simmer for 20 minutes or so, or until the artichokes are soft. Remove the pan from the heat and blend the mixture to a puree. Return to a pot and keep warm on low heat.
For the roasted artichokes
Coat the remaining artichokes in olive oil and bake them in the oven at Gas mark 4 turning over at least once, until tender. When cooked. Turn oven down to keep warm until the risotto is ready.
For the risotto
Heat two tablespoons of olive oil in a wide pan and gently fry the remaining shallots and garlic for five minutes, than add the rice and toast of medium heat for a few minutes, stirring often until rice is well coated in oil. Now slowly begin to ladle in one or two of the warm Jerusalem artichoke broth. Let this simmer until it is all absorbed, stirring often, then add more broth. Continue this way, until the rice is tender. This should take about 20 – 25 minutes, before adding the last two ladles add the roasted Jerusalem artichokes, parsley and seasoning. Serve immediately on warm plates. Optional: To finish drizzle over some good olive oil or a scattering of vegetarian Parmesan or pecorino. Adapted from the wonderful Denis Cotters Wild Garlic, Gooseberries and me

A small portion of Beetroot risotto

The first time I first saw beetroot risotto was in Nadine Abensurs Cranks Bible. Since then, I have seen many beetroot risotto variations. Those topped with various cheeses including dolcelatte, feta, halloumi, blue cheese, even creamed horseradish. Some made with alcohol such as sherry or vodka. There are numerous vegan versions made with tofu and walnuts. If you were willing to think a little more out of the box and be adventurous, there’s even a beetroot, ginger and chocolate risotto. Not for me, I wanted something much simpler.

Then I remembered seeing a pretty plate of baked beetroot risotto on Nics blog. Not all beetroot risotto dishes look this appealing, some just make you want to ‘gag’, and as this was going to be my first time with beetroot risotto, I really wanted it to look good to both the eye and the tongue. I opted for something simpler and decided to make a small portion, just in case it didn’t go down well.

I was pleasantly surprised. The beetroot risotto was both sweet and earthy. D enjoyed his plate of beetroot risotto with the goats cheese. He said I was a little generous with the salad leaves. I think he’s right looking at this picture, but I do think the plate needed it otherwise the beetroot risotto on its own may have looked too ghastly.

Beetroot risotto

Serves 2
Ingredients
2 tablespoons olive oil
2 shallots, peeled and finely chopped
100g Risotto Rice
100 – 150g Beetroot, cooked, peeled and grated
500ml vegetable stock
Salt and pepper to taste
Optional: Some beetroot leaves, rocket, watercress or baby spinach
Optional: 60g goats cheese, sliced
Method
Heat oil, add the shallots until soft and translucent. Add the rice and cook, stirring for a couple of minutes. Add a ladleful of the stock to the rice and stir until almost fully absorbed. Continue adding the stock, a ladleful at a time, until the rice becomes tender, then add half of the grated beetroot and continue as before ladling stock until the rice becomes creamy. You may not need all of the stock. Add seasoning to taste. When nearly ready, add the rest of the grated beetroot and stir through. Remove from the heat and serve with some winter salad and optional slice of goats cheese.

Vegan Tuesdays

Yesterday I wrote about Meat Free Mondays, well today may I introduce you to Vegan Tuesdays. Please don't switch off, you might just find it interesting.

I was introduced to the idea of Vegan Tuesdays from Michele of Veggie Num Nums, a vegetarian food blogger.
If I look closely at my weekly menu, I am sure I have a vegan dish in there somewhere, if not, I am sure I can easily veganize it. Unlike Michele, I am not yet disciplined enough to focus every week on one day in the week for a vegan diet, but I would like to try. If you are a vegetarian or meat eater, I would encourage you to have a go. But I am not encouraging the vegans amongst you, I know that every day is vegan day for you all.

I am dedicating this recipe to Michele who has been poorly recently. Fortunately she is now on the path to recovery. Michele, your blog readers are thinking of you.
This herb-scented cherry tomato risotto is a good after work supper dish. I will give you two reasons why. First, it is such as easy dish, and secondly, unlike normal risotto dishes that require your full attention and time slowly stirring the rice in the stock, with this one you simply make it in the oven. This risotto is best made in a large roasting tin or baking dish. This risotto is good on its own, but in the past, I have served it with samphire, which just gives it a contrasting flavour to the sweetness of the tomatoes.

Oven-baked cherry tomato risottoServes 4
Ingredients250g cherry tomatoes
1 small red onion, thinly chopped
2 tablespoons of olive oil

4 - 6 garlic cloves, with skin
300g risotto rice such as Arborio or Carnaroli800ml vegetable stock
2 sprigs of rosemary or substitute with thyme
Salt and pepper to taste
Method
Preheat oven to gas mark 6. Place the cherry tomatoes and garlic in a large baking dish, scatter over the red onion. Drizzle with olive oil and roast for 10 minutes. Add the rice, stock, herb and seasoning and return to the oven for 30 - 35 minutes until the rice is tender and the liquid has almost been absorbed. Serve at the table immediately. You can also eat the garlic, though do take the papery skin off. PS Whatever you do not be tempted to stir the rice at any point.

Asparagus Risotto

Asparagus is in its final days, so I will be making the most of it in the next couple of days. I have just enjoyed a plate of simple 'asparagus risotto' drizzled with olive oil.
Right now I am also listening to the BBC national news in relation to climate change and how it is affecting the U.K, particularly Devon in England. Apparently we will be seeing more of banana and olive trees growing in peoples gardens, this may sound really lovely and even appealing, all that warm weather, but it is not good. This also means that there will be a decline of some of the traditional British crops and an increase in extreme weather conditions causing landslides and flooding. It sounds all rather depressing really.

Garlic and shallot risotto

I got inspiration for this dish whilst flicking through Sarah Beatties book called Neither fish nor fowl. Sarah Beattie is a vegetarian cook and was a Masterchef of the North in 1991. Not many people who have appeared on Masterchef have been vegetarian. The only other person I am aware of was Rosa Baden-Powell who actually won Masterchef in 2001. It was around this time that I had started to discover the joys of cooking innovatively with vegetables.

Anyway, back to Sarahs recipe for Garlic risotto. Her recipe was a bit too time consuming for me especially after a full day at work. She simmers the garlic with spices for an hour and then she squeezes the pulp of the garlic. I just want some warm food on the table. As I am low on fresh produce, and a trip to the supermarket or the local farmers markets is beckoning, until then however, I have to make do with what I do have. I am always well stocked with various types of rice, lentils and pulses, but also with garlic, shallots and onions. So this evening I had decided to put the spotlight on the garlic and make it the key ingredient in my dish of Garlic and shallot risotto.
Please don’t frown at the thought of garlic. I know in the UK, many people have this poor attitude towards the garlic. The garlic conjures up that familiar stereotype of the French man with a pencil moustache, wearing a stripy top with garlic around his neck as he is peddling on his bicycle somewhere or other. Unfortunately this prejudice towards the garlic has developed into some peoples psyche, not just towards the food, but towards people who ate or smelled a little different. But I like the garlic. I always have, well before ‘garlic bread’ became popular in this country. I grew up eating it as it formed the base of many of my mothers dishes.

Please do try this recipe. On slowly cooking the slices of garlic in olive oil, the garlic takes on a completely different flavour from its raw form. It is meltingly soft and so sweet.

Garlic and shallot risotto

Serves 2

Ingredients

2 tablespoons of olive oil

2 shallots, thinly sliced

1 bulb of garlic, cloves peeled and sliced

1 ¼ pint of vegetable stock

250g risotto rice, I use Arborio

Chives or garlic chives, snipped for garnish

Optional: Good olive oil or vegetarian Parmesan for grating over

Method

In a wide pan, warm oil and add shallots till translucent, then add garlic and cook gently. Be careful not to brown the garlic, you just want it to be translucent and soft.

Then add rice and stir frequently over medium heat until it to becomes translucent. Then add ladle of stock and bring to the boil, stirring constantly, until all the liquid is absorbed.

Then add more stock little by little, until all the stock has been absorbed and the rice is creamy and the grains separate. Season with salt and pepper to taste, and stir again before serving.

Garnish with chives and optional grating of Parmesan cheese or drizzle of good olive oil.

Carrot and parsley risotto

This is a variation from Cranks Fast Food. I know this recipe of by heart now. Its another afterwork staple in our house.

Ingredients
3 tablespoons of olive oil
1 large onion, finely sliced
3 cloves of garlic, crushed
500g carrot, thickly sliced
small bunch of flat leaf parsley, roughly chopped
2 pints of vegetable stock made with 2 teaspoons of bouillon powder
350g risotto rice
salt and pepper to taste
4 tablespoons of vegetarian Parmesan (optional - omit if vegan)

Heat the oil in a wide, heavy bottomed pan. Add onions and garlic and fry until soft. Then add the carrots and saute until they begin to soften a little. Be careful not to overcook, you still want the carrots to have some bite.

Now add the rice and stir over a low heat until it becomes translucent.

Add the stock, a couple of ladlefuls at a time, stirring frequently until all the stock has been absorbed and the rice is rich and creamy. This should take 20 to 30 minutes. The carrots should be soft, but still retaining their shape.

Stir in the Parmesan if using, parsley and season with salt and pepper.