By Sara Matthews
3 cloves of garlic, finely chopped
400g of Arborio risotto rice
1tsp of turmeric
1tsp of smoked paprika
1l of vegetable stock (I use Kallo low salt)
1tbsp of fresh rosemary, finely chopped
150g of frozen peas
1tbsp of fresh parsley, finely chopped
1 can of artichoke hearts, drained and rinsed
1 large courgette, thinly sliced lengthways
zest and juice of 1 lime
In a large flat cooking pan or wok add the coconut oil (you can use other oil if you prefer) and gently cook the onion and garlic on a medium heat until soft, about 3-4 minutes. Add the turmeric, paprika and rice, and stir well to coat everything in the spices. Add 800g of the hot stock and rosemary and bring to the boil, reduce the heat and gently simmer, stirring occasionally so the rice doesn’t stick. Cook for 15-18 minutes.
If the stock is fully absorbed during cooking, add the rest of the stock a bit at a time, then add the peas and cook for a further 3-4 minutes, making sure the rice is tender. Stir in the lime juice and then remove from the heat.
While the rice is cooking, heat up a griddle pan until it is very hot. Brush the pan with a little of the oil, add the courgette and artichoke hearts, griddle each side for a couple of minutes until golden marks appear. Do not stir the artichoke as it may fall apart. Depending on the size of your griddle pan, you may have to do this in batches. If you do not have a griddle pan you can do this under the grill.
Place the cooked veg on top of the risotto rice, sprinkle with chopped parsley and lime zest, and serve with a green salad
Recipe published in Feast, issue 24.