Creamy summer risotto
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Post by Jo @ including Cake
The secret ingredient for a smooth silky dairy-free risotto to
rival all traditional contenders… ?
Nut butter! ....or more specifically in this case, almond paste- it's just so versatile! You wont miss the cheese on this dish.
I have previously posted this recipe which is very similar over at Including cake, in that version I made my own cashew butter but using pre-made almond paste makes things that little bit easier. The whole dish is very simple and only takes as long to cook as the type of rice you choose- i have chosen brown rice over rissottpo rice for an extra wholseome kick, and also because the creaminess of the almond paste does not require the assistance of risotto rice to give that classic texture, but the choice is yours.
This is a delightful fresh summer veg combo with courgette and broad beans dressed with some fresh rosemary, but you could use this 'nut butter trick' with any risotto flavour base.
Recipe: Summer risotto
Serves 2 (could easily be doubled)
Ingredients
1tbs olive oil
1 onion-finely chopped (or use leek)
1 cup brown rice
3 cups vegetable stock
2 tbs almond paste
½ cup grated courgette
1 cup peas or broad beans (use frozen for speed)
2tbs chopped fresh rosemary (or mint)
Method
In a deep saucepan, fry onion and in oil for about 5 mins.
Add the rice and gradually add the stock over a period of 20 minutes whilst keeping a simmer.
Add the remaining ingredient (other than rosemary) and simmer for 5-10 more minutes until cooked, keep the herbs aside to add in the last minute.
Keep stirring so that the rice does not stick to the pan and it is ready when most of the liquid is absorbed and the rice has a slight bite. Freeze left over portions in individual bags.
