I can’t believe it’s almost April and I haven’t yet put a risotto in my meat free Monday series! I used to love this stuff at university – it’s cheap, tasty and only uses one pan – so less washing up!
I didn’t use a recipe for this, you just add in what you like! I used (for 2 people):
120g Risotto Rice
Vegetable stock cube + 1 litre of water
Cream cheese – 3 tablespoons (this is the non vegan bit! If you have vegan cream ‘cheese’ you could sub this in)
Garlic – 2 cloves
Asparagus, Broccoli, Mushrooms and Sweetcorn (a handful of each)
All you do is fry the vegetables, add in the rice and the stock, boil until the rice has absorbed most of the water then add the cream cheese. You can use any veg that you have so this is a great one to use up old vegetables 🙂
You can also freeze this easily so I used to make batches of this and then have it as a microwave meal once a week.