Serves : 4 servings
Preparation time : 30 minutes (plus cooking time)
Ingredients :
Preparation time : 30 minutes (plus cooking time)
Ingredients :
1) 1 onion
2) 300 g soya strips
3) 1.5 litres vegetable stock
4) 1 red and 1 green pepper
5) 1 bunch rosemary
6) 50 g butter
7) 300 g risotto rice
8) 100 ml red wine
9) 1 tbsp paprika powder
10) 1 tsp curry powder
11) 2 tbsp tomato purée
12) 200 g tinned green peas
13) salt
14) freshly ground white pepper
2) 300 g soya strips
3) 1.5 litres vegetable stock
4) 1 red and 1 green pepper
5) 1 bunch rosemary
6) 50 g butter
7) 300 g risotto rice
8) 100 ml red wine
9) 1 tbsp paprika powder
10) 1 tsp curry powder
11) 2 tbsp tomato purée
12) 200 g tinned green peas
13) salt
14) freshly ground white pepper
Preparation Method :
1) Peel and dice the onion finely. Soak
the soya strips in 500 ml of the vegetable stock. Wash the peppers,
remove the stalks and cores and also dice. Wash the rosemary, shake dry
and remove the leaves from the stems.
2) Heat the butter in a heavy saucepan and fry the onion until transparent. Add the drained pieces of soya to it and sear on all sides. Briefly fry the peppers as well.
3) Add the rice to the soya and fry together until the soya is transparent but not yet browned. Stir the red wine with the paprika, curry powder and tomato purée until smooth, to deglaze the rice and soya mixture. Allow to simmer on a moderate heat and stir frequently until the rice has almost absorbed all the liquid.
4) Add the rosemary. Pour on two ladles of vegetable stock and continue to cook the rice without a lid on a moderate heat whilst stirring frequently. Add the remaining stock little by little and cook the risotto for approx. 20 minutes until it is creamy but still firm to the bite.
5) In the meantime, drain the peas in a sieve. Once cooked, remove the risotto from the hotplate, season to taste with salt and pepper, mix in the peas and serve the dish in warmed soup bowls.
2) Heat the butter in a heavy saucepan and fry the onion until transparent. Add the drained pieces of soya to it and sear on all sides. Briefly fry the peppers as well.
3) Add the rice to the soya and fry together until the soya is transparent but not yet browned. Stir the red wine with the paprika, curry powder and tomato purée until smooth, to deglaze the rice and soya mixture. Allow to simmer on a moderate heat and stir frequently until the rice has almost absorbed all the liquid.
4) Add the rosemary. Pour on two ladles of vegetable stock and continue to cook the rice without a lid on a moderate heat whilst stirring frequently. Add the remaining stock little by little and cook the risotto for approx. 20 minutes until it is creamy but still firm to the bite.
5) In the meantime, drain the peas in a sieve. Once cooked, remove the risotto from the hotplate, season to taste with salt and pepper, mix in the peas and serve the dish in warmed soup bowls.
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