Tuesday, 31 March 2009

Vegan Celery Red Pepper Risotto

1 cup arborio rice
1 litre vegetable stock (I used just 1 stock cube)
1/2 onion finely chopped
2 large pods garlic finely chopped
1/2 red pepper finely chopped
1 celery stick finely chopped
1/4 cup soya milk
1 tbsp olive oil
2 tbsp soya margarine / spread
a pinch of salt
a pinch of black pepper powder
few saffron strand to garnish (optional)

Heat oil and melt butter together in a saucepan . Add onion and garlic . Saute till it starts turning brown . Now add celery and red pepper and stir for a minute or 2. Add rice and stir for a minute more . Now start adding stock little by little and keep stirring till the stock is absorbed and then again add more stock and stir . Repeat till all the stock is added . Add milk , salt and black pepper . Cover and simmer for 5 - 10 mins or till the rice is tender . Occasionally give a stir. The whole process of cooking risotto would take about 30 mins. Ladddle hot steaming risotto in a bowl and garnish with saffron strands.

1 comment:

Anonymous said...

This sounds really nice!