Time: 45-50 mins
Serves: 2
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| Balsamic-roasted Brussels Sprouts Risotto |
you'd say, if that's the case, then you have to try this recipe! I served these glorious roasted sprouts up with a creamy risotto, topped with toasted pine nuts. However, the brussels sprouts can be served on their own as a side dish. Sprouts are best when they're as fresh as possible, older sprouts will taste more bitter and generally not as delicious.
These organic sprouts came yesterday in my first delivery from Abel and Cole, and so far they have not disappointed, I've got a great range of organic and seasonal produce, which almost looks too good to eat and I got a free copy of their veg box book, which although is not vegan, has some really great looking recipes in which I will have to test out! And though I've yet to try them, visually, my favourites are the rainbow chard, purple carrots and the festival squash, they just look like autumn, if that even makes sense! As the week goes on, time will tell how the fruit and veg lasts, but I'm sure it will be great.
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| Rainbow chard from my weekly delivery |
This week at uni has been quite stressful, with the amount of information I've been given as well as all the work I have to do, I worked all morning which is how I'm justifying to myself updating my blog - this is definitely not procrastination! You may have also noticed the change in the name of my blog, it's still me (Cassidy) but I felt that this name really reflected me and what I, as well as the food I cook, are about. Euphoria, for those of you who don't know, is "a feeling of great happiness or wellbeing," something that I hope to achieve by following a healthy vegan lifestyle and I hope that the food I make allows everyone to feel like this. So get creative with your cooking, remember to laugh lots (it's good for you) and enjoy the next recipe!
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| My Abel & Cole delivery |
You'll need:
- Roasting pan
- large frying pan
- Saucepan
- Wooden Spoon
- Chopping Board
- Knife
Ingredients:
- 2/3 cup wholegrain rice
- 2 cloves garlic, finely chopped
- 2 small red onions, or 1 large, finely chopped
- 3-4 cups veggie stock
- 300g brussels sprouts
- 1 handful pinenuts
- 1/4 cup balsamic vinegar
- 1 tsp brown sugar
- 2 tbsp lemon juice
- 1/4 cup plain soy yogurt
- salt & pepper
- Olive oil
Method:
- Pre-heat the oven to 200C and set up a small saucepan of veggie stock on a very low heat.
- Add a splash of olive oil to the frying pan, and fry the onion and garlic on a medium heat, then stir through the rice, coating it in the oil. Then ladle in some veggie stock and stir through until fully absorbed, repeat this for 5-10 more minutes, before adding the rest of the stock and letting the rice simmer for 35 minutes, stirring occasionally, until fully cooked.
- Cut the sprouts into quarters and place them all in a roasting tray (even the leaves that fall off - these go crispy), then drizzle with a splash of olive oil, the balsamic vinegar, a touch of salt & pepper and the tsp of sugar. Stir through, ensuring they're fully coated and place in the oven for 20-25 minutes (stir half way through, to ensure they roast evenly), a few minutes before they are done, add the pine nuts to the top of the sprouts, allowing them to toast.
- Remove the rice from the heat and stir the yogurt through the rice, then add the lemon juice, brussels sprouts and pine nuts and serve. Enjoy, Cassidy xx
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| Balsamic-roasted Brussels Sprouts Risotto |
