Wednesday, 30 January 2019

Rach Eats Lunch: Fried Vegetable Risotto

Fried vegetable risotto recipe

Oh dear. This weekend I've just had has been rather... interesting, to say the least. If not for the fact that Christmas shopping was a total bust and left me with a huge anxiety attack when I got home. Well, I've done a crap job of it this year, in that I've already spoilt the details of one present and almost leaked another, and I don't know what to buy anyone, and my depression and anxiety has just completely robbed me of any joy and inspiration that I normally get when it comes to buying gifts for people. I usually love it, I'm great at the secrecy part, this year... I just want to sack it all off and hibernate. It's not great trying to juggle being the Best Gift Buyer Ever (I Think) and also living with the dull hum of feeling like a bag of poop too. So yeah, if you want to know how Christmas shopping has gone this year... it's barely even started. Oh well. There's this weekend I suppose.

Today's recipe could either be rather brilliant or a total bust... who knows? But either way I've based it on my utter favourite rice ever ever ever - vegetable rice. The sort that Birds Eye used to make and you used to buy out of the freezer and it was half salt, half rice, half peas and half onion. All the goodness in the world. So I made it into a fried risotto, because of course I did...


(It's vegetable-y good!)

Makes 2

You'll need:
1/2 bag microwave plain basmati rice
30g feta cheese, crumbled
1 teaspoon each soya margerine and plain flour
2 tablespoons soya milk
1 teaspoon garlic
1/2 teaspoon salt and pepper
1 large handful frozen peas, defrosted
1/4 red onion, diced

1. First off, defrost the frozen peas by popping them in a mug. Boil up the kettle and add just a tiny bit of hot water on top. Cover with clingfilm or a plate just to let them cook by themselves!

2. In a blender jug, add the feta cheese, soya margerine, plain flour, soya milk, garlic, salt and pepper. Longest sentence ever. Whizz it up to make a small, but thick paste. It should technically only make about a tablespoon's worth of paste. Set aside for a minute!

3. Heat up a panini press and grab some baking paper. Pop the microwave rice in the microwave for 2 minutes. Drain the pea water while you're waiting. (Hur hur, pea water.) Once the rice is done, pour it into a bowl. Stir in the cheese paste and the peas and onion until it makes a fairly stiff dough.

4. Using a tablespoon, put together two patties on the baking paper. Cover with another small piece of paper, and then pop it straight in the panini press for 5-10 minutes until piping hot all the way through. Gently take it out of the panini press and serve straight away, hopefully with chips!

Okay, so it went more floppy than a stiff dough (okay, this sounds dodge) but it still tasted good! Very, very nice and a bit different than your usual stand at the pan and wait kind of risotto. Well tasty, and well worth it! Try it.

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