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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Risotto made with vermouth and lemon juice Ingredients:
200 g quorn |
75 g risotto rice |
1/2 oz butter |
2 tbsp lemon juice |
12 g vermouth |
12 g rachel's organic vanilla yoghurt |
350 ml water |
2 1/2 g veg stock |
Directions:
1. make the stock up and preheat the oven to 150C
2. melt the butter and brown the quorn
3. add the vermouth, some herbs and the lemon juice and mix well
4. add the rice and coat with the mix, cooking for 1 minute
5. add the stock and bring to boil
6. place in a covered ovenproof dish and bake for 40minutes
7. stir in the yoghurt and bake for another 10 minutes
8. season to serve
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