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highlyeccentricProduced because I could not face more chilli this week, even if it WOULD be the most sensible batch food for a theatrical run week.
Diet: basically everything in this recipe can be substituted or left out or swapped for something else. You need some kind of rice and some kind of stock.
Accessibility: You also need patience and faffing about with a hot stove and oven.
2/3 cup arborio rice
2 tbsp oil
2/3 cup red wine
About 3 cups stock
1 onion, diced
2 cloves garlic, diced
4 tomatoes, cut into 1/8 wedges
1 bag (about 200 grams?) preserved mushrooms or equivalent.* If your equivalent does not contain oil, also include a couple of tbsp oil for baking.
Handful of fresh green beans, top & tailed and halved. (this makes for a less harmonious end product, but on the other hand, it gets your greens in.)
Generous pinch dried rosemary
Generous dash of ground pepper
Fetta cheese to garnish
Sautee the onions in oil until they're shiny and sweet-smelling.
Meanwhile, place the tomatoes, mushrooms, rosemary and pepper in a baking tray and stir up so that some of the oil and herbs is on each of the tomato chunks. Bake in oven at around 150 degrees for roughly half an hour.
Add garlic to the onions, cook for another minute or so. Add rice, stir until coated. Add wine, lower heat, and simmer - stirring regularly - until the wine is almost all absorbed. Add about 2/3 cup of stock, repeat process as for wine. Repeat for twenty min to half an hour, or until rice is soft.
Toward the end of the cooking process, toss in the beans. Stir and they will cook in the heat from the rice.
Remove tomatoes from oven, squish them a bit with a wooden spoon. Scoop tomatoes, mushrooms, and sauces into the risotto. Simmer until consistency is more like rice pudding and less like soup.
Serve with fetta cheese (or parmesan, if no fetta around) on top. Nom.
* I'd not seen these baggies in Australia. They contain sliced mushrooms in some kind of oil. The mushrooms are not as tasty as fresh but they are a lot cheaper.
Diet: basically everything in this recipe can be substituted or left out or swapped for something else. You need some kind of rice and some kind of stock.
Accessibility: You also need patience and faffing about with a hot stove and oven.
2/3 cup arborio rice
2 tbsp oil
2/3 cup red wine
About 3 cups stock
1 onion, diced
2 cloves garlic, diced
4 tomatoes, cut into 1/8 wedges
1 bag (about 200 grams?) preserved mushrooms or equivalent.* If your equivalent does not contain oil, also include a couple of tbsp oil for baking.
Handful of fresh green beans, top & tailed and halved. (this makes for a less harmonious end product, but on the other hand, it gets your greens in.)
Generous pinch dried rosemary
Generous dash of ground pepper
Fetta cheese to garnish
Sautee the onions in oil until they're shiny and sweet-smelling.
Meanwhile, place the tomatoes, mushrooms, rosemary and pepper in a baking tray and stir up so that some of the oil and herbs is on each of the tomato chunks. Bake in oven at around 150 degrees for roughly half an hour.
Add garlic to the onions, cook for another minute or so. Add rice, stir until coated. Add wine, lower heat, and simmer - stirring regularly - until the wine is almost all absorbed. Add about 2/3 cup of stock, repeat process as for wine. Repeat for twenty min to half an hour, or until rice is soft.
Toward the end of the cooking process, toss in the beans. Stir and they will cook in the heat from the rice.
Remove tomatoes from oven, squish them a bit with a wooden spoon. Scoop tomatoes, mushrooms, and sauces into the risotto. Simmer until consistency is more like rice pudding and less like soup.
Serve with fetta cheese (or parmesan, if no fetta around) on top. Nom.
* I'd not seen these baggies in Australia. They contain sliced mushrooms in some kind of oil. The mushrooms are not as tasty as fresh but they are a lot cheaper.