Spring Risotto with fried Aubergine
A light, herby risotto flavoured with pesto.
Serving 2-4
1 leek, sliced
olive oil
1 clove garlic, crushed
100g green beans, chopped in half
½ mug risotto rice
½ mug frozen peas
salt & pepper
1 tbsp vegan pesto
1 tsp vecon stock (or vegemite, something like that)
balsamic vinegar
handrul toasted pine nuts
1 small glass dry white wine
1 large aubergine, in 1cm slices
Saute leek and garlic in oil for five mins. Add the rice. After a couple more mins, add the wine & stock. Stir regularly, and add more liquid as needed, about half a cup at a time.
After 10 minutes, add the the green beans. Cook for a further 10 minutes, continuing to stir and add liquid.
Add the frozen peas, and continue to cook for another 10 mins or so, until the rice is soft but still a little bit chewy (so, half an hour altogether). Add the pesto.
Fry aubergine slices in olive oil til well browned.
Serve risotto garnished with pinenuts. Place the aubergine slices at the side, dressed in balsamic vinegar.
Good with salty, dry black olives & garlic bread