Time: 40 minutes
Serves 3-4
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| Four Mushroom Risotto and Cheese-Garlic Ciabatta |
The freshers fair was today and I had great fun looking at all the different clubs and societies that BU has to offer, I signed up for the nutrition society, climbing and the green club, I am also interested in wake boarding, however I will need to assess my workload before committing to all these clubs! A few observations I have made since being here is that everyone seems to be clueless about something; some don't know how to cook, some have no idea how to save money, some have never had to do their own washing and some people are simply nervous about being away from home for the first time and the prospect of meeting so many new people.
Everyone is in the same boat with being unsure and possibly quite nervous and once you realise this, it makes it so much easier to dive head first into new things. One thing I have promised to myself is that I take all the opportunities that come my way and do not hold back with the fear of failing, I'm going to make the most out of three years and have the best time of my life, because for most, uni is only something you get to do once and I'm going to make it great. There's been many things that could have held me back in life, like I'm sure there is for most of you, but once you realise that a large percentage of these barriers are all in your mind and you decide for yourself to triumph despite this, everything else gets a great deal easier and you start to realise that you can do it. This is where I am now, I know the next three years are not going to be easy, but I'm doing something I love and I'm ready for the challenge. I'm going to do what I love and be who I really am and I'm not going to let anyone tell me to do otherwise and hopefully I'll meet some great people sharing the same goals and aspirations as me and along the way I can inspire some other's to follow their dreams too, no matter how big or small!
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| Mushroom Risotto |
Since being here at uni I've cooked quite a variety of dishes and I'm really enjoying it, despite that I keep making way too much food, leading to seconds and most of the time; thirds, however, this risotto is so tasty that you really won't mind having a bit extra your plate! It's not a traditional risotto as I've taken both nutrition and cost and ease into account nevertheless it's still just as creamy and really delicious! If you're cooking for 4 people then add up to a 1/3 of a cup more rice to ensure there's plenty for everyone.
You'll need:
- Frying Pan
- Saucepan with lid
- Chopping board
- Knife
Ingredients:
- 1 cup wholegrain basmati rice
- 4 cups veggie stock
- 1/4 tsp marmite
- 250g mushrooms, sliced (Can use a variety; shiitake, chestnut, button, oyster)
- 4 spring onions, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup frozen peas (optional)
- 2 sprigs rosemary, finely chopped
- 1/2 lemon, juiced
- 1/3 cup soy yogurt
- Salt & pepper, to taste
- Olive oil
Method:
- Sautee the onion and garlic in the vegan margarine in a frying pan for 5 minutes on a medium heat, add the rice and rosemary and stir though.
- Add the marmite and veggie stock a cup at a time and stir through, when all the liquid is absorbed add stock a cup at a time until all the liquid is absorbed.
- After half the stock has been added to the rice, add all the mushrooms into the pan and continue to simmer on a medium heat
- When all the stock has been added, reduce the heat and stir gently until rice reaches a creamy, thick consistency, then stir through the yogurt, lemon juice & peas (optional) and season with salt & pepper to taste. Serve up and enjoy! Cassidy xx
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Four Mushroom Risotto and Cheese-Garlic Ciabatta
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I made this version of my mushroom risotto for my mums birthday, it includes a variety of mushrooms to give a more rich and earthy flavour to it, served up with
cheese-garlic ciabatta.
