This is yet another recipe born from wanting to use up bits and pieces I had left over. I am trying to get a bit better at budgeting and reduce the waste I produce. With that in mind, I opened my fridge and had a rummage to see what was needing used up. The foods that were speeding towards the end of their little lives were some courgettes, half a bag of spinach, half a bulb of garlic, half a cooked butternut squash (from an upcoming recipe!) and a third of a can of coconut milk. Using a few stock items from my cupboards, this is what I came up with.
Serves: 8
Price: €6.22 total, €0.78 per portion!!!
You will need:
- 2 courgettes – halved and sliced
- 3 small onions
- half a bulb of garlic, minced
- 1 punnet of chestnut mushrooms, sliced
- half a roasted butternut squash, diced
- 1 and 1/3 cups risotto rice
- 4 cans of chopped tomatoes
- 2 tbsp red pesto (vegan, I use the Tesco free from one)
- 2 tbsp white wine vinegar
- 2 tbsp italian herbs
- 1 tbsp cayenne
- 1 tbsp smoked paprika
- salt and pepper
How to make it:
Start by softening the onions and garlic in the pesto. Yes you read that right, I’m using something oil laden to cook with. Shocking, I know, but I didn’t have any tomato puree so red pesto was the closest thing – and it turned out wonderfully! Once the onions are softened, add in the risotto and mix well to coat every grain in the pesto. Next you want to add the white wine vinegar, herbs and spices and allow it to cook down completely before adding in the tinned tomatoes. Ensure to keep stirring so that the rice doesn’t stick to the bottom of the pan.
Next, throw in the coconut milk, and then all the vegetables (apart from the spinach). Mix thoroughly and cover, allowing to cook for 30 minutes. Again make sure to stir frequently so that the rice doesn’t stick to the bottom. After 30 minutes, throw the spinach in on top of the rice, turn of the heat, cover, and walk away for 10 minutes. This allows the spinach to wilt down, without overdoing the rice. After 10 minutes, stir, serve and enjoy!
As always this is a super budget friendly recipe at 78 cents per person, for very decent sized portions!! I intended on making 4 portions, but as always I kept adding more veg and this turns out to serve EIGHT! Another great meal-prep recipe which stores and reheats well, my freezer is recovering well now after the clear out it had while I had the cold! I hope you enjoy this winter warmer, let me know if you give it a go or have any suggestions!
Hannah Finds Vegan 