Pistachio Risotto recipe from Vegan News

[Guest guest]

I rather like pistachios and thought this could be good:

 

 

Pistachio Risotto

 

Ingredients

7 oz (200 g) brown rice

 

1 tsp olive oil

 

1 crushed garlic clove

 

4-5 chopped spring onions, or 1 chopped leek, or 1 small chopped onion

 

1 pint (550 ml) of boiling water

 

1 tsp mixed herbs

 

5 oz (150 g) broccoli florets

 

2oz (55 g) frozen peas

 

2oz (55 g) shelled pistachio nuts

 

1 tbsp chopped, fresh parsley

 

 

Method

Wash the rice under running water. Drain. Put the rice, oil and garlic into a

pan and cook for a few minutes using a gentle heat.

 

Add the onions (or chopped leek if using) and cook for a further 2 minutes. Pour

in the water, increase the heat slightly, then cover the pan and simmer the rice

for 25 minutes.

 

Add the remaining ingredients and cook for a further 10-15 minutes, or until the

rice and vegetables are tender and all of the liquid has been absorbed. Stir

frequently to prevent the rice from sticking to the pan.

 

Recipe Serves 2

This risotto is nice served with a sprinkling of Parmazano, crusty bread and a

tomato salad. * Note: I used rice which took 30-35 minutes to cook, however you

may need to adjust the cooking time a little, if the rice you are using has a

different cooking time. Add the vegetables about 10-15 mins before the end of

the cooking time.

 

(This recipe is a slightly modified version of a recipe in 'Vegan Vitality' by

Diane Hill.)