Here is another 'Pantry-Throw-Down' this was created during my January free-from or vegan event. It was delicious, full of flavour, high in protein and other nutrients.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
I think next time I might even add some walnuts in for a crunch and up the nutrient profile even more. Some of you have asked how I get the photos done and remember what I put in when creating a Pantry-Throw-Down recipe. I will give a brief outline here of the madness that is creative license.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Here you can get an idea of how I generate my PTD recipes. There are smudges, oil stains etc...but, the important thing is to have everything I've put in that pot on the list. The main board with ingredients were taken the next day, as was the finished risotto in the bowl. Mainly because the lighting was bad and I was famished by the time I had finished anyway.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
You will notice the 'stock cube' I had to improvise (let's call it creative license) as I used the last vegetable based one to make the risotto and didn't have one for the photo the next day. Having a pen and notebook to hand is helpful - not only for recording the ingredients and the steps taken to create the dish. But also, I am able to do a quick doodle of sorts for how I can present the finished article. Which plates and tea towels I can use and where everything can be placed, to get as good a picture as I can. I am still improving on this, I am by no means a pro and the majority of my photos are taken with (cue the gollum moment) "my precious" Samsung S4! I haven't mastered or rather have the patience for photo editing software so I don't use them. Instead I try as best I can to get a decent shot I am happy with.
I do have a Canon digital camera and lighting etc but by the time I set those up I don't have enough room to work around all the equipment; so I have to rethink and work with what I can in the small space I have. So! there you go folks, this is how I go about creating my photos and recipes. Hope that was a helpful summary, any questions or feedback you know where to find me!
Now on to the recipe...
This recipe is also available on LoafApp an easy and stress free way to follow recipes
Chickpea and Mushroom Risotto
Ingredients
serves 4
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 250 g risotto rice
- 150 g mixed wild mushrooms, cleaned and roughly chopped
- 200 g spinach leaves, washed
- 1 stock cube
- 200 g tinned chickpeas, washed and drained
- 100 ml white wine
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 large shallot, minced
- 1 tablespoon nutritional yeast flakes
- pinch of turmeric
- handful of coriander, washed
- salt and pepper to taste
- 1 pint boiling water to make up stock cube, may need extra depending on how soft you like your risotto texture
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
In a large pan heat the tablespoon of oil and fry off the shallot pieces on low-medium heat till they get translucent. Add the rice and coat the grains in the oil and shallot, add the wine a little at a time constantly stirring for about 3 minutes, the edges of the rice grains will start turning translucent.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Next add the cleaned, and roughly chopped mushrooms and stir well, keep cooking and stirring for about 2 minutes till the earthy sweet smell of the mushrooms start coming out.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Next add the washed and drained chickpeas and turmeric powder and stir well.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the stock, ladles full at a time and stirring to prevent risotto catching in bottom of the pot, waiting for the liquid to evaporate before adding more. Once there is about half the stock liquid left to add, stir in the minced garlic.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Continue adding the stock ladel full at a time making sure the liquid has evaporated between each addition, keep stirring all the time. Add the washed spinach and stir in well.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the black pepper, chopped coriander and yeast flakes stir well, turn off the heat and taste for seasoning, if it needs more pepper or salt (I didn't need any extra salt) add this now.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Done!
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Click the link to see 'KitchenTakeovers' on BBC talking about BBC food site.
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: dairy free, Egg free, Gluten free, Nut free, Pantry Throw-down, Recipe List, Vegan, Vegetarian, Waste Not Want Not: Wednesdays
