Before things go all braised lettuce, peas and asparagus I thought I’d celebrate root veg once more in this hot pot/risotto thing!
You don't need to stick to the roots in the recipe. Try it with any others you have lurking in the back of the fridge.
Good olive oil
1 parsnip
1 small swede
3 large carrots
Flatleaf parsley, bunch, chopped stalks and leaves
500ml good stock, such as Marigold
1/2 tin tomatoes
1 tbsp sundried tomato puree, or regular
1 lemon, zest (peel strips with a speed peeler)
2 big handfuls of rice (I used quick cook brown)
1 dried shiitake, capers or olives if you have them and fancy adding more umami
Oat crème fraiche or ricotta
Parmesan or nutritional yeast flakes
Chunk the veg and sauté in a good glug of olive oil for 5 mins. Add all the other ingredients (keep some parsley back to finish), put the lid on and cook for 30-40 mins, stirring occasionally, until the rice is done and the veg are perfectly soft.
Finish off with the parsley, a squeeze of lemon, an extra glug of olive oil and a dollop of crème fraiche or ricotta.
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This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website