My mom is a vegetarian and my brother in law is allergic for nuts. I find it always hard to cook for my family as there are a lot of things to think about. Meat and fish are already eliminated by my mom and all kinds of nuts and a special specie which is called lupin definitely can’t be in the dish as we don’t want to carry my brother in law to the hospital. But I think they all like this new vegetarian risotto! I got it from my friend Eelke, but she made is slightly different, with pearl barley in stead of risotto.
Everything you need: 200 g risotto, butter, olive oil, 2 stalks of celery, 2 small shallots, 4 cloves of garlic, fresh thyme, paprika powder, chili powder, 1 bay leaf, 4 pieces of lemon peel, a can of tomato diced tomatoes, 7 dl vegetable broth, 3 dl passata, peas, feta and oregano.
Slice the celery, shallots and garlic in little pieces and let it stew in a pan with butter and olive oil for a few minutes.
Now add everything else, except the feta and oregano. Let it cook a little bit and stir regularly. If the risotto is not done yet, you can add some more water. It should take about 15 – 20 minutes.
In the meantime: mix the feta with oregano and olive oil
And it’s done! Add some feta on top and enjoy your dish. Be careful though, you don’t want to eat up the lemon peel, bay leaf and thyme.