Herb Risotto with Red Pepper Puree

This recipe is very colourful.
1 Tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
400 ml 3/4 pt vegetable stock, heated
3 Tbsp watercress, Chopped
6 Tbsp basil or coriander, or both according to taste
1 Tbsp olive oil
1 Tbsp vegan margarine
1 yellow pepper, chopped
100 mg 6 oz Arborio rice
250 ml 1/2 pt white wine
2 red peppers, whole
salt and pepper to taste
Heat the oven to 180 C.
Bake the red peppers on a baking tray in the oven turning occasionally until the skin blackens. Allow to cool. Remove the skin and the core with the seeds. Puree with 1 Tbsp olive oil. Keep warm in the oven.
In a frying pan melt the margarine and olive oil. Cook the onion for 5 minutes until soft. Add the yellow pepper and garlic and cook for 2 more minutes.
Stir in the rice and allow to fry until opaque.
Ladle in the hot stock and allow to cook until creamy, about 15 minutes. Add the wine and sprinkle in the herbs and bring back to the boil.
This will serve 2 people. Place the risotto in the centre of the table and put the red pepper puree around the edge.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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