So, back to the food! As I've not been feeling to well lately I've been eating rather simply. When my lupus flares I go through waves of nausea affecting my appetite but the one thing I can always eat is rice. Any type - basmati, jasmine, arborio, sushi etc... doesn't matter. I had this for lunch 3 days in a row! I got the idea from BBC Good Food where Mary Cadogan starts off saying, "not for risotto purists!" and no, it's not - it doesn't even call for wine :0 But it's simple, very yummy and as quick as a risotto can be ;)
75g risotto rice
1/2 Tbsp olive oil
50g diced onion
2 slices vegan bacon, I used redwoods vegi-deli rashers.
50g frozen petite pois
1/4 litre vegetable stock, I made mine with 1 tsp marigold vegan bouillon powder
1 Tbsp nutritional yeast, I like to grind mine to a finer powder in a mortar and pestle so it dissolves more easily into the risotto.
smoked sea salt
freshly ground black pepper
Heat the olive oil in a medium saucepan then add the onion, fry on low heat until soft and transparent. Add the dry rice and stir, making sure all grains are coated in oil for about 2 minutes. Start adding the stock a little at a time, making sure all liquid is absorbed between additions.
Meanwhile, fry the bacon in a tiny bit of oil until heated through, about 1 - 2 minutes a side. Remove from the pan and chop up.
When you have a bit of stock left add the petite pois and when all the stock is added and the rice is tender stir in the nutritional yeast and bacon. You may need to add a bit more water if the rice isn't cooked. Season with the smoked sea salt and black pepper.
*optional - finely grind some extra mature cheddar cheezly on top - it goes well and gives it that 'parmesan' look.