I don’t often make risotto – simply because it’s a dish that requires your constant attention (and when you have a 2.5 year old tama/mokonui/taika/makimaki/dance-party enthusiast, you don’t really have that luxury…)
But this is a pretty easy and tasty one – I served this with a salad made of beetroot leaves, cucumber, tomato, and some toasted pumpkin and sunflower seeds.
Also one thing I do so that I don’t need to buy stock or stock powder, and try to minimise waste, is I keep the bits and pieces of veggies I don’t use in cooking (the ends of carrots, silverbeet and kale stalks, ends of spring onions etc) and boil them up for stock. Add in some peppercorns, a couple of bay leaves, some garlic, and whatever herbs you have – coriander seeds, some parsley and thyme etc, bring to the boil for a while, and then freeze it. You can also blend up some veggies to thicken it if you want. I defrosted some of this to use in the recipe below.
The recipe also states fresh herbs (which are best) but you can substitute dry ones.
Kīnaki (serves 4)
- 6 cups of vegetable stock
- 1 medium onion, finely chopped
- 2 cloves minced garlic
- 1/4 cup chopped sundried tomatoes (optional)
- 8 white button mushrooms, sliced
- 2 tablespoons tomato paste
- 1 tablespoon finely chopped fresh thyme
- Handful of chopped fresh basil
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons of nutritional yeast (optional – just gives it an extra bit of savoury flavour)
- Olive oil
- Cracked black pepper, fresh basil to serve (optional)
Bring the vegetable stock to a simmer in a medium-sized pot. Stir in the tomato paste. Cover and keep warm over very low heat.
Heat some olive oil in a large pan. Fry the onions and garlic until brown. Add the sundried tomatoes, mushrooms, herbs, nutmeg and salt and cook for a few minutes.
Add the rice and stir constantly – it’ll start to change colour a little bit (turning more white). After a couple of minutes, add the first cup of broth and stir often until the liquid is absorbed.
Keep cooking and and stirring, adding more broth by cupfuls, until the rice is tender and creamy and all the liquid has been absorbed. If the rice isn’t tender yet but you have used up all the stock, keep adding water in the same way until the rice is cooked through.
Stir in the nutritional yeast and season with salt and cracked black pepper
Spoon onto plates and serve with fresh basil, vegetables or a salad.