Leafy Leek Risotto
Dairy Free. Gluten Free. Vegan. Serves 3-4.
Who doesn’t love a bit of rizz?! This recipe was the result of an attempt to use up the remaining vegetables from my veggie draw. The leeks, silverbeet and kale was gifted to me by my mother straight from the garden. Feel free to choose whatever leafy greens tickle your fancy for this recipe. If you don’t have green beans you could use peas in their place. The nori is also not 100% necessary if its not your cup of tea, but I like what it adds to the dish.INGREDIENTS:
1/2 large onion
1 tsp of garlic
2 cups of arborio rice
1 litre of stock
1 cup of water
3/4 cup of diced green beans
3 cups of shredded leafy greens of your choice*
1 handful of pepitas
1 torn up nori sheet (seaweed)
1 ribboned carrot
1 tbsp of coconut oil
Salt & Pepper to taste
Optional; parmesan cheese or cheese alternative
*I chose spinach, kale, silverbeet and bok choy.METHOD:
Boil water and add stock cubes to make 1litre, stir until cubes have dissolved and set aside. Dice the onion, leek, green beans and leafy greens and ribbon the carrot with a vegetable peeler. Set the beans, leafy greens and carrot to the side and place the onion and leek in a fry pan, saute with garlic and some coconut oil. Once the leek and onion starts to soften and reduce in size add the arborio rice and stir to coat with remaining oil. With the pan on medium heat and add 1/2-1 cup of stock + one cup of leafy greens into the pan at a time, stirring until the stock has been absorbed, before adding another cup of water and greens.
When you have used half of the stock, mix in the diced green beans, pepitas, salt & pepper, ribboned carrot and torn up nori sheet. Continue adding the stock 1/2-1cup at a time until all the stock has been absorbed by the rice. If at this point the rice is too nutty for your liking, add the extra cup of water and stir until all is absorbed. And that’s it, you’re done!