Various Veg Risotto

Hmmm ... What to do for lunch???

A question I find myself asking myself almost every day; lunch being up there in my top 3 meals of the day.

Wednesday is a great day for lunch in our house. Mainly beacause I would have been to the local veggie market the day before and come home with an abundant variety of colourful yumminess.

(Although hubby is not quite so exstatic. Not like when he gets bacon.)

Nonetheless, a glorious veg based Wednesday lunch is on the menu.

This various veg risotto I have served to a tableful of friends on many occasions, bringing forth much mmm-ing and ooh-ing, as it tastes way more glamorous than it looks. I often get asked for the recipe. So here goes.

To serve 6:

1large onion

2 fat cloves of garlic, crushed. (Physically, not emotionally!)

Choose two or three selections of Random Veg, such as 

Finely sliced green beans

Mange tout 

Chopped red/green/orange/yellow peppers

Chopped courgettes

That lonely half an aubergine that has been loitering around at the bottom of the fridge 

.... Whatever you like really ... This is an easy-going kind of dish, eager to please whatever mood the taste buds are in.

12 oz risotto rice

A small glass of white wine (to be added to the dish, not sipped on by the chef.)

About 3 pints hot veg stock

Big handful cherry tomatoes, halved

A couple of big handfuls of green leafy stuff, ie wild garlic leaves/rocket/spinach

4oz grated Parmesan 

Salt and ground black pepper.

So, get all the veg chopped up and ready. 

Make up the stock.

Put on some great music to help while away the time you'll be spending stirring and adding stock.

In a big wok gently fry the onions for a few minutes, then add the garlic and the rice for half a minute more.

Add the wine.

Now stir and add stock a sploosh at a time. Marvel at how the rice goes all plump and gooey after about 10 minutes. Such transformation!

Keep going til all the stock us absorbed.

Could be here for about 20 minutes. So maybe have a coffee. Turn up the music. Sing your heart out. Whatever floats your boat.

Add the tomatoes.

Add the Parmesan

Season well.

Taste. 

It'll be amazing and you'll want to taste again 'just to be sure'.

Finally, pile on the greenery and stir through as it wilts down. Only needs a minute or two.

Serve with a salad and a bunch of hungry friends.

(Oh, and if hubby is around, best add bacon to keep him happy.)