UNTOUCHED WORLD BROSOTTO
WITH VEGAN BROWN RICE
Head chef Kerry Wellman runs Untouched World Kitchen with the manager, Andrea Titterton. Like the brand itself, the food they serve represents a contemporary world with quality as its backbone.
“This recipe represents vegan comfort food at its best. [It’s] equally good eaten outside on a beautiful day with a refreshing grape juice as it is in winter curled up by the fire! The brown rice risotto was inspired by a dish I had from a vegan street vendor at a market in London a few years ago. It fits with our Untouched World Kitchen ethos of simple, tasty, honest food.”
SERVES 3–4 | VEGAN
Base recipe
50g finely chopped celery
10g minced fresh garlic
175g brown rice (uncooked)
200ml coconut milk
600ml water
15ml cider vinegar
15ml lemon juice
Pea mixture
120g defrosted peas
Approx. 4g coriander leaves (basil also works well)
5g nutritional yeast (essential for this recipe)
15ml lemon juice
35ml oil
To finish
170g defrosted peas
1 courgette, thinly sliced (approx. 170g)
For the base recipe, lightly sauté the celery to soften then add the garlic. After a minute, add remaining ingredients. Bring to the boil then reduce to a simmer and cover until rice is cooked, and most of the liquid has disappeared.
At this stage, the base can be cooled and kept for later or used immediately. The base recipe can be made ahead and stored in the fridge for up to three days.
The pea mixture does not keep, as it loses its colour by the following day. Blitz all ingredients in a blender to form a paste. Set aside.
To put together: place base mixture in a pan. If cold, ‘loosen’ in a microwave first. You may need to add a small amount of water to achieve the correct consistency.
Add the courgette and second measure of defrosted peas. Bring the heat up to warm the vegetables through then add the pea mixture towards the end. Season well with flaky sea salt and cracked pepper (very important to get the seasoning right on this dish).
Serve and finish with a sprinkle of fresh coriander (or basil if using), toasted pine nuts, and some more nutritional yeast.