Vegan. Serves 2 – 3

This recipe is loosely based on the Midsummer Risotto recipe from the Moosewood low fat cookbook.

Ingredients

1 cup of tomato juice
½ cup white wine
1 cup of water
1 teaspoon of vegetable stock (bullion) powder
1 ½ cups of fresh or frozen corn kernels
4 or 5 dry packed dried tomatoes (not in oil)
½ cup boiling water
2 teaspoons of olive oil
1 red onion diced
¾ cup of Arborio rice
1 medium zucchini cut into 1cm dice
¾ cup of 1cm butternut pumpkin dice
4 to 5 asparagus spears cut into 1 cm pieces
½ teaspoon dried basil
1 small ripe tomato diced
1 ½ teaspoons savoury dried yeast

Instructions

Place the tomato juice, wine, water and stock powder into a saucepan and bring almost to the boil
While waiting for the stock to heat place the dried tomatoes in the boiling water to soak
Place half the corn kernels into a blender with ½ cup of the hot stock and puree until smooth then add the puree back into the hot stock
In a large saucepan or high-sided frying pan (skillet) heat the olive oil over medium heat
Add the onion to the oil and sauté until softened
Add the rice to the pan and stir then ladle ½ cup of hot stock into the pan and stir.
When all of the stock has been absorbed add the zucchini, pumpkin and asparagus along with another half a cup of stock
Keep adding more stock as it gets absorbed, stirring frequently, until all of the stock has been added to the rice and the rice is al dente. You may need to add some extra water.
Stir in the basil, tomato, remaining corn kernels and yeast and allow corn to heat through.

Neville's Favourite Recipes

Mains

Tomato Risotto

Ingredients

Instructions

		Home Neville's Favourite Recipes Mains Tomato Risotto Vegan. Serves 2 – 3 This recipe is loosely based on the Midsummer Risotto recipe from the Moosewood low fat cookbook. Ingredients 1 cup of tomato juice ½ cup white wine 1 cup of water 1 teaspoon of vegetable stock (bullion) powder 1 ½ cups of fresh or frozen corn kernels 4 or 5 dry packed dried tomatoes (not in oil) ½ cup boiling water 2 teaspoons of olive oil 1 red onion diced ¾ cup of Arborio rice 1 medium zucchini cut into 1cm dice ¾ cup of 1cm butternut pumpkin dice 4 to 5 asparagus spears cut into 1 cm pieces ½ teaspoon dried basil 1 small ripe tomato diced 1 ½ teaspoons savoury dried yeast Instructions Place the tomato juice, wine, water and stock powder into a saucepan and bring almost to the boil While waiting for the stock to heat place the dried tomatoes in the boiling water to soak Place half the corn kernels into a blender with ½ cup of the hot stock and puree until smooth then add the puree back into the hot stock In a large saucepan or high-sided frying pan (skillet) heat the olive oil over medium heat Add the onion to the oil and sauté until softened Add the rice to the pan and stir then ladle ½ cup of hot stock into the pan and stir. When all of the stock has been absorbed add the zucchini, pumpkin and asparagus along with another half a cup of stock Keep adding more stock as it gets absorbed, stirring frequently, until all of the stock has been added to the rice and the rice is al dente. You may need to add some extra water. Stir in the basil, tomato, remaining corn kernels and yeast and allow corn to heat through.

		Last modified: 18-Jul-2021