Vegan risotto

vegetables | not quite a risotto

Serves 2-3

I find risotto too stodgy usually, so I've used ordinary rice here. This is just a great, flavoured rice to use with all sorts of dishes - or on it's own as a light supper or lunch.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

4 oz (100g) basmati rice
2 oz (50g) sultanas, soaked for 20 minutes in cold water, then drained.
Punnet of cherry or small tomatoes, halved
2 carrots, grated.
8 oz (225g) button mushrooms, quartered
2 celery sticks, finely chopped
Salt & pepper
1 tbsp oil
¼ glass white wine
2 leeks, sliced

Method...

Boil the rice in lightly salted water until cooked through, then drain.
In a pan, heat the oil and fry the celery and leeks until softened and beginning to turn golden.
Add the mushrooms, a little salt and cook for a few minutes before adding the wine.
Cook until the wine has almost gone, then add in the tomatoes and cook for a few more minutes.
Add in the cooked rice, the sultanas and the grated carrot - and mix well.

Maybe serve with...

You could eat this on its own - or combine it with the lemon dressed salad and the minted courgettes or minted sugar snap peas.

For those able to eat wheat...

Serve with thinly sliced wholemeal bread and dairy-free spread.

If you have carrot, tomatoes and celery leftover, see Scarlett's secret sauce or pepper paprikash. If you have carrots and leeks leftover, see the minestrobe soup. If you have mushrooms and tomatoes leftover, see the mushroom and herb provençal and inside out canneloni. If you have leeks leftover, see the leek and potato soup or if you have mushroom, celery, carrots and tomatoes leftover, see the cottage pie. If you have carrots and onion, see the Moroccan-style tagine, mini spicy bean burgers and nude skewers

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