Saturday, 11 June 2016

Vegan Slimming World 'Chicken' and Pea Risotto

Before I was vegan, this was my favourite Slimming World dinner, so of course I've veganised it! There are two ways to make this delicious, vegan, Slimming World-friendly risotto - the on-the-hob-stirry method, or the in-the-oven-watching-TV-whilst-it-cooks method.



Fry Light cooking oil spray
1 large red onion, diced
2 crushed garlic cloves, or 2 tsp Lazy Garlic
1 cup frozen peas
1 cup of vegan Quorn pieces (optional)
8 oz arborio risotto rice
1 ltr vegan stock (I use this bouillon powder)


1. If you are going for the oven method, preheat the oven to 200c/180 Fan/ Gas mark 6.
2. Heat a large saucepan (for the hob method) or a large lidded casserole (for the oven method) and spray with Fry Light. Add the onion and cook until softened, approx. 5 mins. Add the garlic and cook for a further 3 minutes.
3. Add the peas, Quorn pieces and risotto rice and mix well with the onions and garlic. Allow to saute for a minute or two.

For the HOB
4. Gradually add the stock, stirring until each addition is absorbed by the risotto rice. Reduce the heat and allow to gently simmer whilst stirring until the rice is tender and the risotto is lovely and creamy. This should take about 15 minutes or so. Serve immediately.

For the OVEN
4. Pour in all the stock and stir well. Bring to a simmer, stir again and cover the casserole with its lid. Place on a baking tray in the middle of the oven and allow to cook for approx. 20 minutes until the rice is tender and the risotto is lovely and creamy. Serve immediately.


Amy xx

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