“Beef” Risotto
This hearty “Beef” Risotto uses veggie mince to create a satisfying dish without meat. It’s packed with flavour, easy to make, and perfect for feeding a hungry group of Scouts or family!
Ingredients
- 1 tablespoon oil
- 500g veggie mince
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 cup long-grain white rice
- 1 carrot, grated
- 3 tablespoons tomato paste
- 1 tin chopped tomatoes
- 2 cups vegetable stock
- ½ cup frozen peas
- ½ cup Parmesan cheese, grated
- 1 tablespoon fresh basil, chopped to taste
Equipment Required
- Pot or billy with lid
- Spoon for stirring
- Sharp knife
- Chopping board
- Grater
- Can opener
- Cooker and gas (or washing-up liquid for open fire option)
Instructions
For cooking on the cooker:
- Heat oil in a pot or billy and sauté the onion and garlic until the onion is soft.
- Add the veggie mince and brown, breaking it up as it cooks.
- Stir in the rice and cook for 1 minute.
- Add the grated carrot, tomato paste, chopped tomatoes, and vegetable stock.
- Lower the heat and cook, stirring frequently, until most of the liquid is absorbed.
- Add the peas and cook for a few more minutes.
- Test the rice. If it’s still hard, add more stock and continue cooking until the rice is tender.
- Just before serving, stir in most of the Parmesan cheese and chopped basil.
- Serve with the remaining Parmesan sprinkled on top.
For open fire cooking:
- Apply a layer of washing-up liquid to the outside of the pot before cooking to make clean-up easier.
- Follow the steps as above, cooking the risotto on the embers of the fire. Move the pot to the edge of the fire once it starts boiling, and continue to stir and cook on low heat until the liquid is absorbed and the rice is tender.
Safety Warning:
When cooking over an open fire or using a cooker, Scouts should be cautious with the hot pans and equipment to prevent accidents. Always supervise the cooking process.
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