It bothered me that when I thought of a vegetarian risotto I thought, “mushroom and peas.” It had me by the tits! I honestly thought, it’s a safe choice. So rather I came up with this.
• 500g Arborio rice
• 1 onion (finely diced)
• 2 celery stalks (finely diced)
• oil to sauté onions and rice
• 500 ml white wine
• 1 liter vegetable stock
• 250g carrot purée (mash)
• 2Tbls smoked paprika
• salt and pepper to taste
Heat up your oil, and sauté both your onion and celery. Once translucent without burning, (this can effect the taste of your rice) add in your rice and stir. Leave for 2 minutes on a medium heat and stir in your paprika.
Leave for another 2 minutes and pour in your wine. Leave to simmer for about 5 minutes, making sure you don’t burn your rice. (It gets a bit sticky at this point)
Add your stock just enough to cover the rice and not to the rim. Leave for 20 minutes stirring every 5 minutes, add more stock if needed and season.
Once your rice is “al dente” and has reduced, add half your purée (add to your preferred consistency) add the rest if needed. Adjust your seasoning and enjoy!
This recipe has been tested and developed by Loyiso Mtoba