No, no, and no. There's such a vast array of recipes for delicious vegetarian meals, you scarcely need to contemplate eating steamed vegetables. So my hope is to encourage you to try whatever recipes I post, play with both the recipes and the food. You may find you want to change quantities or spices - go for it. The worst that can happen is you will eat the food and think "Nah, not good" and not try that again! Or, it could be a brilliant addition!!
The less animal protein we have eaten, the more our taste buds have come back to life and with that the discovery of how good food tastes.So, good luck with the process, even if all you are doing is substituting some meals with a vegetarian option.
Recipe for today, and a nice easy kick start I hope!!
Risotto
Serves: 4 People
1 Onion, chopped
1 Clove Garlic, chopped
3T Olive oil
1C Risotto Rice
½ C White Wine
L Vegetable Stock – Kept on slow boil
1T Butter
2T Parmesan Cheese
Black Pepper
1T Parsley, chopped
Selected vegetables for flavouring
Gently fry onion and garlic in oil, add rice and fry 1 minute. Stir in wine, heat at medium to slow, and stir till wine has been absorbed by rice. Add stock ½C at a time, stirring regularly. Each time liquid has been absorbed add next ½C. When rice is tender, turn heat off. Stir in butter and cheese, parsley and black pepper. Serve with additional cheese.
Flavouring options:
Slice and fry one punnet mushroom, any variety. Season with salt, pepper and leaves from 4 sprigs of thyme. When all liquid has cooked off, add Juice of half a lemon and cook lemon juice off as well. Add to the risotto with first 1/2C of stock. Before serving Risotto you can top with a few more fried and seasoned mushrooms.
OR
Slice Stems of 1 punnet asparagus and fry with onion, add tips near end of cooking time
OR
I sometimes use asparagus and mushrooms together.
OR
Can use butternut, peas, zucchini or beans. Whatever vegetable you love the flavour of can be used.
Fantastic! About time. Your greatest admirer. LD
ReplyDelete