We challenged ourselves to use our fridge and pantry leftovers combined with the weekly rescued vegetables from @Farmed Today.

 

Serves 4, with a protein of your choice or on its own

 

Ingredients:

• 2 cups risotto rice or short grain rice

• 1 aubergine diced

• 1 zucchini (courgette) diced

• 1 carrot diced

• 1 leek sliced

• 1 yellow or white onion roughly chopped

• 4 garlic cloves chopped or minced

• 1 cup soy sauce (best if naturally fermented)

• 2 cups of vegetable stock (or a vegetable bouillon cube and 2 cups of water)

• 4 tablespoons of olive oil

• 1 tablespoon of sesame oil

• Kimchi to garnish

 

Directions:

1. Find a thick-bottomed saucepan and preheat with 4 tablespoons of olive oil on medium-high heat.

2. Once the pan is hot, throw in garlic and onion. Stir for 3 min until they are gently cooked on the outside.

3. Add the risotto rice and stir till it absorbs the oil.

4. Once the rice is ready, toss in zucchini, aubergine, carrot, and leek, keep stirring until softer.

5. Add 1 cup of vegetable stock + 1/2 cup soy sauce.

6. Stir until the rice and vegetables absorb the broth. When it gets thick, add another ½ cup of soy sauce and 1 cup of vegetable stock or water.

7. Continue the process until the rice is cooked. It usually takes about 25 min to 30 min.

8. Turn off the stove. Add 1 tablespoon sesame oil and stir it. Cover it with a lid or a plate. Let it sit for 10 min.

​

Perfect to batch cook to last a week. Share it with your flatmate.