Nom, Nom, Nom!

I am a long-time herbivore. And one of the first things I get asked by my fellow omnivorous friends is "But, what do you eat?". Well here it is. This is where I will be sharing my latest and greatest vegetarian dishes to help debunk the myth that all we eat is lettuce.

Enjoy, Barefoot Case.

VEGE DISH OF THE WEEK #2

Asparagus Risotto

Ingredients:

5 cups (1.25 litres) vegetable stock

2 tbs extra virgin olive oil

25g unsalted butter, chopped

1 onion, finely chopped

2 cloves garlic, crushed

1 1/2 cups (300g) arborio rice

2 bunches asparagus, trimmed, cut into 2cm pieces

2 tsp finely grated lemon rind

2 tbs lemon juice, or to taste

1 cup (80g) grated parmesan

Method:

1. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.

2. Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.

3. Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.

4. Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.

Serves 4.

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VEGE DISH OF THE WEEK #1

Creamy Pumpkin Pasta

Ingredients:

1/2 Onion, peeled and finely chopped

1 tsp minced Garlic

420g can Condensed Cream of Pumpkin Soup

1/2 cup Stock or Water

1/4 cup grated Parmesan Cheese

1/2 cup Lite Sour Cream

2 tbsps chopped Chives

Method:

1. Cook the onion and garlic in a dash of oil until the onion is soft.

2. Stir in the condensed cream of pumpkin soup and stock/water and simmer for 2 minutes.

3. Add the parmesan cheese, lite sour cream and chives. Heat through, stirring until hot and the cheese has melted. Do not boil. Season with pepper.

Serve over freshly cooked fettucini or spaghetti for 3-4.

Nom, nom, nom!