Vegetation

Since discovering I could make awesome risottos in my rice cooker with minimal stirring (lazy cook, remember :P) I have been absolutely addicted! They are super easy, super yummy and the best bit....super easy and they're ready in just half an hour (give or take 5 minutes, once again excuse the flash, winter, dark, blahdy blah):
First up is Green Risotto adapted for the rice cooker from "Rices and Risottos"

2 Tbsp Olive Oil
1 Onion, finely chopped
1 1/2 cups Aborio (Risotto) Rice
4 cups Chicken Style Stock
75ml White Wine
400g Baby Spinach
1 Tbsp chopped fresh Basil
1 tsp chopped fresh Mint
4 Tbsp Parmesan Cheese, finely grated (optional of course!)

Set your rice cooker to the cook setting and heat the oil. Fry the onion until it begins to soften then add the rice and stir to coat it. Add the stock and wine, put the lid on and let the rice cook for 10 minutes. After 10 minutes stir in the baby spinach, replace the lid and allow to cook for a further 10 minutes.

Stir in the fresh herbs and cheese if using and allow to sit for 10 final minutes on the warm setting of your rice cooker.

Stir, serve and enjoy (I had mine with a chickpea cutlet and steamed baby corn).

Serves 4 as a side dish.

Then a number of nights later (because I am slack with my blogging) I made some Roasted Fennel Risotto, taken from here with a minor change, I gently fried the fennel first rather than roasting it.
Fennel Risotto

1 Onion, finely chopped
2 cloves Garlic, minced
1 glass of White Wine
280g Aborio (Risotto) Rice
Pinch of Saffron
1 Ltire (4 cups) Vegetable Stock
Salt and Pepper
1 bulb Fennel, trimmed and chopped
1 tsp Ground Fennel or Fennel Seeds (I didn't have the seeds so I used ground)
1 tsp dried Tarragon
1/2 tsp dried Dill

Heat the rice cooker on the cook position, add the oil and gently fry the onion and fennel until it starts to soften. Add the garlic and cook about 1 more minute.

Add the rice and stir to coat. Add stock, wine, saffron, fennel seeds (or ground fennel), tarragon and dill. Season with salt and pepper, stir well, place lid on cooker and cook for 10 minutes.

Stir, cook a further 10 minutes, stir once more and let sit for a final 10 minutes on the warm setting and serve.

Serves 4 as a side dish.

Once again (as you can tell) I had it with a chickpea cutlet (I've also been on a cutlet bender recently :P) and no, I didn't drink that glass of wine, it was leftover from the cooking but it made me feel sophisticated to pretend I was going to have it with dinner!

Posted by Vegetation at 4:15 PM |    

Labels: Gluten Free, Grains, Mains, Vegan, Vegetarian