If you are on a diet and love risotto fear not. This delicious meal can be recreated in a healthy way which is dairy free but still as tasty. This risotto can be served either as it is or with salmon, chicken or as I did in this recipe with pork escallops.
This recipe is a great way to sneak some added extra vegetables into the children's diets. As the vegetables are chopped so finely they simply are not aware how good it is for them!
This is what I do...
Ingredients serves 4 - 5
1 red onion, roughly chopped
1 carrot, roughly chopped
2 sticks of celery, roughly chopped
1 red pepper, roughly chopped
200g chestnut mushrooms, chopped
1ltr vegetable stock
4 cups of brown wholegrain rice
Salt and pepper to season
1 - Place the onion, carrot, celery and red pepper in a food processor and blitz until all of the vegetables are finely chopped.
2 - Using spray olive oil gently fry the finely chopped vegetables over a medium heat until the have softened.
3 - Add the brown rice and heat for two minutes.
4 - Prepare the stock and place in a pan over a low heat to simmer and gradually add the stock to the rice and vegetables a couple of ladles at a time. When the stock has been evaporated simply add more stock until the rice is cooked al dente.
5 - Stir in the mushrooms, turn the heat off, cover the pan and leave to rest for 5 minutes.
6 - Before serving season to taste.
As this risotto contains so many flavours the Parmesan cheese is not missed. The celery adds a peppery taste which adds so much flavour to the dish.
This risotto is delicious topped with either pork escallops, as I have done here, or with chicken or grilled salmon.
If you are following the Juice Plus plan the meal is made from allowed foods. If you are following the Slimming World plan this is a syn free meal!
This is not only a tasty meal but it is also a healthier alternative.
I am sharing this recipe with Honest Mum's Tasty Tuesdays