Risi e Bisi

Risi e Bisi

Risi e Bisi

 (Rice and Peas)

Risi e Bisi (rice and peas) is a classic Venetian spring dish.  In the past it was prepared only on the feast days decreed by the Doge (Venice’s ruler).

One can of course now prepare Risi e Bisi at any time although the dish really shines with fresh spring peas.  It’s been some time since I last shelled peas – there is something rather soothing about it – although quite a few didn’t quite make it into the dish – its so very easy to pop them into your mouth – they are quite lovely fresh…

Risi e Bisi  is actually a variant of Risotto, although technically a soup and should be served with a spoon, not a fork. It is so thick and rich that it does indeed look like a risotto. However unlike risotto, where constant stirring is required there is only minimal stirring so far less labour intensive!

It is a simple dish with only a few ingredients – but the end result is delish!

Buon appetito!

 

Risi e Bisi

What you will need:

 

Ingredients (serves 6)

  • 6 – 8 cups vegetable stock
  • 2-3 tablespoons olive oil
  • 2 medium leeks, thinly sliced
  • 1 garlic clove, minced
  • 2 cups arborio rice
  • 4 cups fresh peas or thawed frozen peas
  • 1/4 cup flat leaf (continental) parsley, chopped
  • Salt and pepper, to taste
  • Nutritiional yeast, for topping

 

What to do:

In a medium saucepan, place the stock and bring to a gentle simmer.

In a large, heavy pot or fry pan heat oil over medium heat

Add leeks and cook until just softened; about five minutes (remove and set aside a few tablespoons of the leeks for topping if desired). Add garlic and rice, toss until rice is nicely coated, about 3 minutes.

Add in warm stock, one cup at a time, the stock should be bubbly. Stir often allowing the stock to be just absorbed. Add in another cup of stock, repeat.

 

Risi e Bisi

Add in peas, more stock and continue the process for another 15 minutes or so, or until the rice is al dente, tender but chewy.

The whole process should be about 25 – 30 minutes or so.

Add in more stock and stir.

Your rice and peas should be a little soupy. Remove from heat, taste for seasoning and stir in parsley.

 

Risi e Bisi

Serve topped with a nice dusting of nutritional yeast and freshly cracked pepper.

Enjoy!

Xx

 

Risi e Bisi

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Lentil and Vegetable Soup with Spiced Yoghurt

 

Lentil & Vegetable Soup

Winter has arrived in Melbourne! It’s been chilly, rainy and windy. The sun made an appearance today which was lovely but the air was still cold – perfect time for soup and this one will warm the cockles of your heart!

With all the lovely warming spices and the added burst of peppery Tabasco sauce this soup is warming from the inside out!

Ingredients

What you will need:

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, crushed

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon garam masala

1 litre (4 cups vegetable stock)

250 ml (1 cup) water

1 bay leaf

185g (1 cup red lentils)

450g (1lb) butternut pumpkin (peeled and cut into 1 cm ½ inch) cubed

400g can chopped tomatoes

2 zucchini – but in half lengthways and sliced

200g broccoli, cut into small florets

1 small carrot, diced

80g (1/2 cup) peas – fresh or frozen

Spiced Yoghurt

250g (1cup) thick soy yoghurt

1 tablespoon chopped coriander leaves

1 garlic clove – crushed

3-4 dashes Tabasco Sauce

Spiced Yoghurt

What to do:

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes or until soft and lightly golden. Add the curry powder, cumin and garam masala and cook for 1 minute or until spices are fragrant.

Pumpkin

Add the stock, bay leaf, lentils and pumpkin. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes or until the lentils are tender, Season well.

Add the tomatoes, zucchini, broccoli, carrot and 500 ml (2 cups) water and simmer for 10 minutes or until the vegetables are tender. Add the peas and simmer for 2-3 minutes.

 Lentil and Vegetable Soup

Spiced Yoghurt:

To make the spiced yoghurt, place the yoghurt, coriander, garlic and Tabasco in a small bowl and stir until combined. Dollop a spoonful of the yoghurt on each serving of soup and garnish with a sprinkle of coriander leaves.

Serve with bread – crusty bread or maybe even naan bread – can’t go wrong really!

Enjoy! Xx

Lentil and Vegetable Soup

 

 

 

Easy Indian Dhal Soup

Easy Indian Dahl Soup

Sometimes I really enjoy cooking a particular dish that has a long, slow cooking process, other times quick and easy but not skimping on flavour is the order of the day!

This Dahl Soup fits the quick, easy and flavoursome brief completely!  It really is delicious! And by adjusting the amount of vegetable stock you can decide if it’s more of a soup or the more traditional Dahl ‘stew’.

Having made a bit pot of this Dahl, I was then able to take it to work for lunch for the next couple of days and like most meals involving spices – it only got better!

Serve with warm Naan bread – delish!

Easy Indian Dahl Soup

What you will need:

  • 2 tablespoons vegan margarine
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ¼ teaspoon chilli powder
  • 1 teaspoon cumin
  • 1 kg tin of chopped tomatoes, drained
  • 1 cup red lentils
  • 2 teaspoons lemon juice
  • 1 ½ cups vegetable stock
  • 1 ¼ cups coconut milk
  • Coriander – chopped
  • Salt & pepper

Naan bread, to serve

Easy Indian Dahl Soup

What to do:

Melt the margarine in a large saucepan. Add the garlic and onion and sauté, stirring for 2-3 minutes.

Add the turmeric, garam masala, chilli powder and cumin and cook for a further 30 seconds.

Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to the boil.

Reduce the heat to low and simmer the soup, uncovered, for about 25-30 minutes until the lentils are tender and cooked.

Season to taste with salt and pepper and ladle the soup into a warm tureen

Garnish with chopped coriander and serve with warm Nann bread.

Enjoy! xx

Easy Indian Dahl Soup

Easy Pumpkin and Red Lentil Soup

Pumpkin Soup

Its midweek, the end of my day toiling away at the office and I need to do a shop.

What to cook?!

I do have some butternut pumpkin in the fridge, my trusty store of onions, garlic and potatoes on hand and of course the old standby of red lentils and spices. So really I have all that I need for a feast!

I’ve whipped this soup up so many times I never really think about quantities but I’ll give you some approximate amounts – just play with what you’ve got!

So this really is Easy Peasy Pumpkin Soup!

What you will need:

Pumpkin – of course! Whatever pumpkin you have on hand – this time I used Butternut but any pumpkin is just fine.

At least 2-3 cups of pumpkin cut into chunks

2-3 potatoes – again use whatever potatoes you have. I just wash and scrub and don’t peel – keeps more of the nutrients.

2 tablespoons olive oil

1 onion, chopped

1-2 cloves garlic

1 teaspoon turmeric

½ teaspoon cumin

½ teaspoon coriander

(Or you could use a good dollap of any Indian curry paste)

1 tablespoons tomato paste

1 litre (4 cups of vegetable stock)

1 cup of red lentils (rinsed)

Salt & cracked pepper to taste

Fresh coriander (if you happen to have it)

What to do:

Heat the oil over a low – medium heat and add the onion and then the garlic and lightly fry till soft – about 3-5 minutes.

Add your spices.  Then add the tomato paste. Moisten with a little of the stock if the mixture is dry. Then add the pumpkin and potatoes and fry for a few minutes to coat with the spice mix.

Next add the stock followed by the red lentils. Bring to the boil and then simmer for 25-30 minutes stirring occasionally.

At this point you can either go for a more rustic version of the soup and just get out your potato masher and have fun mashing up the soup or… if you feel so inclined puree the soup in a blender/food processor – a more refined version.

From here add salt and cracked pepper to taste and if you have it some chopped coriander scattered on top or even, as in these photos, some spring onions finely chopped.

The red lentils as a bonus provide both extra colour and nourishment…

With crusty bread you have a warming evening supper and enough to take to work for lunch the next day!

Enjoy! Xx

Pumpkin Soup