Meatless Mondays with Cathy Duffield
This recipe can be made all year round using seasonal vegetables. At present, green beans and corn are in abundance at our local Growers Market, and combined with mushrooms and rice they make a delicious risotto. The quantities of the vegetables can be altered to suit what you have on hand. Arborio rice is an Italian short grain rice, and when cooked the grains are firm and creamy. Other varieties of rice could be used but Arborio is preferable.
1 tbsp olive oil
2 1/2 cups diced green beans
2 cups sliced mushrooms
2 cups corn, taken off the cob (or use tinned or frozen)
300g Arborio rice (1 1/2 cups)
4 1/4 cups vegetable stock (home-made or add a stock cube)
1 tsp salt
3 tbsp fresh herbs (optional)
Freshly ground black pepper
In a large cast iron pot, non stick saucepan, or wok, fry the vegetables in the oil on a low to medium heat for about eight minutes, stirring every minute or two.
Rinse and drain the rice and add to the vegetables. Cook, stirring for two minutes.
Add the vegetable stock and salt, bring to a boil and simmer for about 20 to 25 minutes, or until all the water is absorbed.
Add the fresh herbs if using, serve, and garnish with freshly ground black pepper.