Post by kickingfrog on Sept 7, 2013 12:39:07 GMT
Dairy-free celeriac risotto with roasted hazelnuts and veg recipe
Susanna Booth
The Guardian, Saturday 7 September 2013
Serves 4
60g raw cashews
1 medium onion, finely diced
1 garlic clove, crushed
3 tbsp olive oil
300g risotto rice
200g celeriac, peeled and grated
200ml white wine
50ml apple juice
2 tbsp bouillon powder, or 1 vegetable stock cube
1 litre boiling water
½ tsp ground nutmeg
2 medium courgettes, chopped in half lengthways and cut into slices 5mm thick
150g frozen peas
45g hazelnuts
½ tsp salt
1 Place the cashews in a bowl and cover with water. Soak for at least an hour.
2 Gently fry the onions and garlic in 2 tbsp olive oil in a large heavy‑bottomed saucepan until they go soft, but not brown.
3 Add the rice and stir. After a minute, add the grated celeriac, the wine and apple juice. Mix the bouillon powder or stock cube with the water in a jug and pour about half into the rice.
4 Give everything a quick stir, then pop on a lid and let it simmer gently over a medium heat for about 8 minutes while the liquid is absorbed.
5 Meanwhile, make the cashew cream. Drain the cashews and place in a small food processor with 100ml fresh water. Blend for a couple of minutes until you have a smooth white liquid.
6 Take a look at your rice. Once the liquid is nearly gone, pour in the rest of the stock and the nutmeg. Keep stirring. After a minute or so, tip in the cashew cream, the courgettes and the peas. Simmer for a further 8‑10 minutes with the lid off, stirring occasionally, until the rice is tender and the courgettes are just cooked. Season as necessary.
7 Roughly chop the hazelnuts. Fry with 1 tbsp olive oil and the salt for about a minute until nearly blackened. Spoon on top of each portion of risotto and serve.
What to watch out for
Bouillon and stock cubes could contain dairy, gluten or egg so make sure you read the labels carefully before use. If you need a free-from version, try Marigold's Swiss organic vegan bouillon, which is available at most supermarkets.
www.theguardian.com/lifeandstyle/2013/sep/07/dairy-free-celeriac-risotto-recipe