Vegtember: Broccoli Ricotta Risotto & London Trip

Had a meeting at CWU HQ which meant a couple of days away from home in the big smog. I wondered if this might represent a bit of a challenge. Easy to make sure your pantry is stocked to the gills with lovely veggie food at home. But when “out and about” The worry is always going to be being caught short and ending up eating a pork pie or something.

I was able to hold the feral carnivore in me back thankfully, and I recorded a Video blog about my experiences as I was around.

The night before I went away I cooked an original (ish) recipe. Having scan read an email from my old man full of tasty recipes I went and bought half the ingredients for two different recipes. And decided to basically combine what I had for something new.

The frankly pretty darned lovely results is the recipe below.

Broccoli and Ricotta Risotto

Ingredients

300g Risotto Rice

1 Pint vegetable Stock

1 Large Onion finely chopped

2 Cloves of garlic

1 Medium head of Broccoli

1 Courgette

Thyme

Grated Parmesan

100g Ricotta

Oregano

Salt

Pepper

Olive Oil

Butter

White Wine.

Start by heating slowly some oil in your pan (I used my Iron casserole dish as I think it cooks really evenly) with some butter. Once that has warmed up slowly cook the onions until soft and translucent (do not cook to hot, as you do not want them to caramelise).

Chop the courgette into smallish pieces, the broccoli into small florets, and finely chop (or crush) the garlic and and to the onions along with the salt, pepper, thyme and oregano cooking for a further couple minutes. Add the rice and make sure it gets well covered in oil (feel free to add another dash) and fry for another few minutes.

Next add a big glass of white wine and cook slowly until most of the liquid has evaporated. Once that has done add the stock in several batches each time waiting until most of the liquid as evaporated before adding the next batch. Once the stock is used take the Risotto off the heat and gently stir in the Ricotta.

Sprinkle some grated Parmesan on top and Serve.

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09. September 2010 by Ralph Ferrett
Categories: Activism, Food | Tags: , , , , , , | 2 comments

Comments (2)

  1. It’s my intention to go to the shops and purchase the necessary ingrediants that are missing from the larder and have a damn good try and cooking this one.

    Cheers,
    Dave

    p.s. I look forward to next month when this faddish ‘vegetablism’ is finished and you go back to publishing your much under-rated roadkill recipees, stoat & weasel stockpot being my favourite thus far.

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