Celebrity Recipes for NVW '95
8-12 wild mushrooms
sunflower margarine
½ vegetable
stock cube, crumbled
½ Spanish
onion, finely chopped
½oz
/ 350g risotto rice
1½ -
2pts / 800ml - 1 litre hot vegetable stock
4oz / 2tsp ground cumin
salt and fresh ground pepper
2tsp crushed dried chillies
4oz / 100g freshly grated vegetarian Parmesan Cheese (optional)
2 cloves garlic
1. Pre-heat the oven to
180°C/350°F/Gas Mark 4. Sauté the
mushrooms in 2 tablespoons of margarine with the crumbled vegetable
stock cube. Remove from the heat and set aside.
2. Place the finely chopped onion in a deep saucepan with 4 tablespoons
of margarine. Cook slowly for 2-4 minutes, taking care the onion does
not brown.Add the rice and cook on a medium heat stirring constantly.
3.
After a minute or so stir in ½pint
/ 300ml hot vegetable stock to which you have added the ground cumin.
Continue
cooking, adding
stock as necessary and stirring from time to time, until the rice is
almost
cooked (15 minutes). Season with salt freshly ground pepper and crushed
dried chillies to taste.
4. Cut the reserved mushrooms into small pieces and fold carefully
into the risotto. Stir in the freshly grated Parmesan if using. Serve
with a mixed leaf salad.
For special occasions - substitute
vegetarian white wine for some of the liquid and top with torn Basil
leaves.
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