The secret ingredient for a smooth silky dairy-free risotto to rival all traditional contenders… ?
Nut paste! ….or more specifically in this case, almond paste- it’s just so versatile! You wont miss the cheese on this dish.
The whole dish is very simple and only takes as long to cook as the type of rice you choose- I have chosen brown rice over risotto rice for an extra wholesome kick, and also because the creaminess of the almond paste does not require the assistance of risotto rice to give that classic texture, but the choice is yours.
This is a delightful fresh summer veg combo with courgette and broad beans dressed with rosemary, but you could use this ‘nut paste trick’ with any risotto flavour base.
Recipe: Summer Risotto
Serves 2 (could easily be doubled)
1 tbs Fontanaro olive oil
1/4 teaspoon garlic powder
1 onion-finely chopped (or use leek)
1 cup brown rice
3 cups vegetable stock
2 tbs almond paste
½ cup grated courgette
1 cup peas or broad beans (use frozen for speed)
1 tsp rosemary (or mint)
In a deep saucepan, fry the onion in oil for about 5 mins.
Add the rice and garlic powder and then gradually add the stock over a period of around 20 minutes, adding more stock when the stock has been absorbed by the rice, whilst keeping a constant simmer.
Add the remaining ingredients and simmer for 5-10 more minutes until cooked.
Keep stirring so that the rice does not stick to the pan and it is ready when most of the liquid is absorbed and the rice has a slight bite. Freeze left over portions in individual bags.