Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, Naturally Gluten Free
This is a wonderful one pot meal that makes use of Asparagus which in the UK is in season. Use a good short grain rice such as Carnaroli or Arborio which really gives the dish a creamy flavour.
I make a stock from the asparagus ends - in which I cook the rice - but if you prefer you can use a vegetable stock cube.
Stock if making
Water from below,
Approx 300g (10oz) “bottom half” of the asparagus stems, salt, one carrot, 1 rib of celery.
1 tablespoon light olive oil
7 spring onions (scallions)
2 cloves garlic
500g (18oz) risotto rice
1 litre (45fl oz) asparagus/vegetable stock
150ml (4fl oz) white wine (or use extra stock)
150g (6oz) fresh young broad beans (so no membrane) or use frozen
Or if you prefer use frozen peas
50g (2oz) gruyere cheese
225g (1oz) parmesan
Approx 300g (10oz) thin asparagus top halves: use bottom halves for stock/soups
½ teaspoon grated nutmeg
For the asparagus stock:
Break the asparagus stems in half - set the tops aside for later. Then cut in half again, discard the woody bottom ends. Slice the carrot and celery.
Bring the water to the boil, add a generous pinch of salt and the vegetables, simmer together for about 10 minutes. Strain the liquid and make back up to 1 litre (45fl oz) with boiling water. Discard the stock vegetables (or puree if asparagus is not too woody and use to make Asparagus & Potato Timbales.
Chop the onion and garlic. Heat the oil in a large pan, fry the white part of the onions and the garlic for 4 minutes until soft. Stir in the rice and coat with the onion mix.
Pour in 150ml (5fl oz) hot stock and the wine, keep stirring. As the rice absorbs the liquid add another 150ml (5fl oz), repeat this until you have only 150ml (5fl oz) stock left. Add the beans, asparagus, parmesan and remaining stock. Cook together for another 5 minutes so the stock is almost absorbed but you still have a creamy liquid there. Serve sprinkled with grated gruyere cheese - nice and stringy and grated nutmeg