Vegetable Risotto/Rice

(All Recipes have Gluten-Free Options)

Cashew Biryani (Serves 4)

Some years ago when I was on holiday in Sri Lanka I became rather addicted to their traditional cashew nut curry. So, when I came across this simple recipe in House & Garden magazine for Cashew Nut Biryani inspired by the aforementioned Sri Lankan curry, I couldn’t resist. With its subtle spice and creamy, nutty flavour it did not disappoint! The recipe calls for fresh curry leaves, these can be found at Asian supermarkets, it’s worth buying more than you need as they freeze well – I always have a stash in my freezer! (The recipe uses salted anchovy, but if you want it to be strictly vegetarian you could add 1 tablespoon soy sauce)

250g basmati rice

6 cardamom pods

Pinch of saffron

300g cashew nuts

400ml coconut milk

½ teaspoon ground turmeric

¼ teaspoon chilli powder

2cm cinnamon stick

1 anchovy fillet, rinsed (or 1 tablespoon soy sauce – see note above)

¼ teaspoon anise seeds

1 tablespoon sunflower oil

20 fresh curry leaves

  1. Soak the rice for 20 minutes, then rinse until the water runs clear. Put in a pan with the cardamom pods, saffron and a good pinch of salt. Cover with boiling water and boil for 6 minutes, then rinse under cold water until cool. It should be a little al dente.
  2. Put the other ingredients in a saucepan and simmer for 10 minutes, then season with salt.
  3. In a ovenproof dish, approximately 20cm wide, lay alternate layers of rice and cashew nut mixture.
  4. Cook in a preheated oven, 160’c fan, and baked, covered for 20 minutes. Leave to sit for 5 minutes before serving.

Winter Pilau with Beetroot, Cauliflower & Coriander Chutney (Serves 4)

I love the jewel-like colours of this dish – the brightness of the turmeric stained rice, the pomegranate and beetroot with the vivid green of the coriander chutney is beautiful. That’s just the colours… the flavours will really add a ‘zing’ to your day! This recipe is from Meera Sodha’s cookbook, ‘East’.

300g basmati rice

600g cauliflower, broken into bite-size florets

400g raw beetroot peeled and cut into wedges

300g swede, peeled and cut into 1cm x 3cm slices

2½ teaspoons garam masala

Rapeseed oil

Sea salt

1 x 400ml tin of coconut milk

6 cloves of garlic, roughly chopped

2cm ginger, peeled

2 green finger chillies

1 teaspoon ground turmeric

1 large onion, finely sliced

100g fresh coriander

1 tablespoon lemon juice

1 teaspoon caster sugar

2 handfuls of pomegranate seeds

  1. Wash the rice in a few changes of cold water, until the water runs clear then leave to soak in cold water.
  2. Put the cauliflower on a baking tray in a single layer and on another baking tray put the beetroot and swede, again in a single layer. In a small bowl, mix the garam masala, 5 tablespoons of rapeseed oil and ¾ teaspoon of salt, then drizzle this mixture over the veg on both trays, tossing to coat. Roast in a preheated oven, 200’c fan, for 25-30 minutes until tender and caramelised in places (the swede and beetroot may need a little longer).
  3. While the vegetables are cooking make the sauce for the rice. Put 300ml of the coconut milk into a blender/processor with the garlic, ginger, one of the chillies, the turmeric and ¾ teaspoon of salt, then blitz until smooth.
  4. In a large frying pan with a tight fitting lid, heat 2 tablespoons of rapeseed oil over a medium heat. Fry the onion for 10 minutes then add the coconut sauce and cook for 8 minutes, stirring frequently. Add the drained rice with 400ml of freshly boiled water, and bring to the boil. Put on the lid, turn the heat down to very low, so that it is barely simmering, and cook for 20 minutes, until the rice is cooked through.
  5. Remove the pan from the heat and fold through the cooked, roasted vegetables, replace the lid, and leave to one side to steam for 10 minutes.
  6. Meanwhile make the chutney. Put the remaining 100ml of coconut milk in a blender/processor with the coriander, the other chilli, lemon juice, sugar and ½ teaspoon salt. Blend until smooth and scrape into a serving bowl.
  7. Transfer the rice to a platter, sprinkle over the pomegranate seed and serve with the coriander chutney alongside.

Summer Vegetable Paella (Serves 4)

This is a wonderful vegetarian take on the classic Spanish dish paella, it is from Ross Dobson’s cookbook ‘Market Vegetarian’.

A large pinch of saffron threads

6 tablespoons olive oil

200g cherry tomatoes

100g green beans, trimmed and halved

4 baby courgettes, halved diagonally

80g peas (fresh or frozen)

2 garlic cloves, chopped

2 fresh rosemary sprigs

320g Arborio rice

800ml vegetable stock (I use Marigold Swiss Vegetable Bouillon)

30g flaked almonds, lightly toasted in a dry frying pan

  1. Put the saffron in a bowl with 65ml of hot water and set aside to infuse.
  2. Heat half the olive oil in a frying pan set over a high heat and add the tomatoes. Cook for 2 minutes, shaking the pan so that the tomatoes start to soften and split. Use a slotted spoon to remove the tomatoes from the pan and set aside.
  3. Add the beans, courgettes and peas to the pan and stir fry over a high heat for 2-3 minutes. Set aside with the tomatoes until needed.
  4. Add the remaining oil to the frying pan with the garlic and rosemary, and cook gently for 1 minute to flavour the oil.
  5. Add the rice to the pan and cook, stirring continuously, for about 2 minutes until the rice is shiny and opaque. Add the stock and the saffron with its water to the pan, increase the heat and bring to the boil, stirring to combine.
  6. When the stock is boiling rapidly, reduce the heat to medium and simmer for about 20 minutes until almost all the stock has been absorbed.
  7. Scatter the tomatoes, beans, courgettes and peas over the rice, cover lightly with a lid or some foil and cook over a low heat for a further 5 minutes so that the vegetables are just heated through.
  8. Sprinkle with the almonds and serve.

Courgette and Cheddar Risotto with Courgette Fries (Serves 4)

This is my new favourite risotto…I’ve always loved courgette fries, so a risotto topped with them is heaven! The pea shoots are a delicious garnish, they add a lovely fresh, sweet flavour and look beautiful!

For the risotto:

275-300g courgette, grated

1 small red onion, finely chopped

150g Carnaroli risotto rice

500ml hot vegetable stock

2 tablespoons fresh parsley, chopped

50g butter, cubed

100g mature Cheddar cheese, grated

Olive oil

Sea salt and black pepper

Pea shoots to garnish

For the Courgette Fries:

1 courgette

150ml milk, for dipping

4 tablespoons plain flour (gluten free if required)

Sunflower or groundnut oil for frying

  1. First of all prepare the courgette fries. Cut the courgette into thin batons (removing centre core of seeds). Place the flour in a lidded container, and put the milk into a bowl. Dip the courgettes first in the milk then put them in the flour, put the lid on the container and give them a good shake so that they are evenly covered (shaking off any excess flour), you may want to do this in batches. Place the floured courgette batons to one side whilst you start the risotto.
  2. Heat a little olive oil in a frying pan and fry the onion until it has softened, about 2-4 minutes. Add the rice and give it a good stir so that they are completely covered in the oil, cook for about 2 minutes until they are slightly opaque looking.
  3. Add a ladle of hot vegetable stock to the pan, stirring. Gradually add more stock, ladle by ladle until each one is absorbed. Continue cooking in this way, stirring, for about 20- 25 minutes until the stock is absorbed and then rice is al dente (with some bite). Add the grated courgette and the parsley, cook for 2 minutes and then stir in the butter and 50g of the cheese, season to taste.
  4. Meanwhile fry your courgette batons: Generously cover the base of a small frying pan with sunflower oil or groundnut oil, heat over a high heat until very hot, then fry the courgettes, in batches, for a few minutes until golden and crisp. Remove with a slotted spoon to drain on kitchen roll and season with salt.
  5. Place the risotto on plates and top with the courgette batons, then sprinkle the pea shoots around the plate. Serve with the remaining grated cheese.

Oven Baked Mushroom Risotto (Serves 3-4)

Oven baked risotto is more common these days, but when I found this recipe about 18 years ago in a Delia Smith cookbook, it was a revelation – it is such an easy and hands free dish. There is of course, still a time and a place for conventional risotto; I must admit that I find stove top risotto a rather relaxing, therapeutic exercise, but when you are in a hurry or simply want to enjoy the company of your family and friends instead of concentrating on the stove, this recipe is a blessing. It is also very tasty! Just two rules when cooking this dish – follow the cook times precisely and serve immediately. The portions of this recipe are quite small, so if you are very hungry I would double the recipe to make two dishes. I like to serve the risotto with a salad dressed with a sherry vinegar vinaigrette as it compliments the flavour perfectly – the recipe is on my Recipe Pages. The Maderia wine is an important element to the this recipe, although you won’t use the whole bottle, once opened it can be stored in the fridge for many months without deteriorating; I always have a bottle in my fridge as a small glug can lift the flavour of many sauces!

10g dried porcini

225g  flat, dark gilled mushrooms(or Portobello mushrooms)

60 g butter

1 onion, chopped

175g Carnaroli risotto rice

150ml Dry Maderia

2 tablespoons parmesan cheese, grated; plus about 50g shaved into flakes with a potato peeler

Sea salt and black pepper

(You will need an oven proof dish with 1.5litre capacity – approx. 23cm with a 5cm depth)

  1. Begin by soaking the porcini in a bowl with 570ml boiling water, leave to soften for 30 minutes.
  2. Meanwhile chop the fresh mushrooms into about 1cm cubes, no smaller as they will shrink with cooking.
  3. Melt the butter in a frying pan, add the onion, gently cook to soften for about 5 minutes. Add the fresh mushrooms, stir well. Leave the pan to one side whilst you deal with the soaked porcini.
  4. After the porcini have soaked for 30 minutes, place a sieve, lined with a double layer of kitchen roll, over a bowl, and strain the mushrooms, reserving the liquid – squeeze the mushrooms out in the kitchen roll.
  5. Chop the porcini finely and add to the pan with the mushrooms and onions. Gently sweat for about 20 minutes, so that the juices are released.
  6. Meanwhile place a baking dish in a preheated oven, 150’c fan, to warm.
  7. Add the rice and stir it around to get a good coating of butter, then add the Maderia and the strained soaking liquid. Add a teaspoon of salt, some black pepper, and bring to simmering point.
  8. Transfer the risotto mix from the pan to the warmed dish, stir and place in the oven. Set the timer and give it exactly 20 minutes
  9. After 20 minutes, gently stir in the parmesan. Return to the oven for exactly 15 minutes, then remove from the oven. Serve immediately with the shavings of parmesan sprinkled over and a green salad.