YOU NEED
½ cup water
1 medium brown onion, peeled and finely diced
1/2 cup of dry white wine
3 cups of vegetable stock
½ teaspoon of salt
pepper to taste
1 cup of Arborio rice
1 teaspoon of lemon rind
1/4 cup of nutritional yeast flakes, also known as savoury yeast.
extra ½ – 1 cup of stock
1/2 cup of garlic chives, washed and finely sliced
1 cup of frozen peas
2 handfuls of fresh spinach, washed
YOU DO
Preheat your oven to 200c
Heat the ½ cup of water in an oven proof tray. Add the onions and sauté on a medium heat until the onions are soft.
Add the wine and simmer until it has almost evaporated.
Add the stock, salt, some pepper and the rice. Stir to combine and bring to the boil. Then tightly (& carefully) cover the tray with foil and place it into the oven for 20 – 25 mins. #Mine was ready after 20.
Once the rice is cooked, remove it from the oven and stir through the nutritional yeast (ensuring it’s well combined). If the risotto is a little dry, place the tray on your stove top on a low heat and add a little of the extra stock until you get a desired consistency.
Check the seasoning. Throw in the peas (I throw them in frozen), chives and spinach. Serve immediately.
Servings: 2 large serves
Time: 15 minutes preparation. 20-25 minutes cooking. For my 20, I was just drinking homemade lemon squash 🙂
Notes: Nutritional yeast is available in most health food stores. This is what gives you the “cheesy” flavour.
