#9. Be Vegetarian for a week

First up I would like to say a massive thank you to long term veggie Rhona at Red Wine Runner for the comments and encouragement she has given me with this challenge. It was a lot easier than I expected but also trickier. I mean who knew that skirlie wasn’t vegetarian or that cochineal is made from beetles or that a sneaky wee thing called gelatin could be hidden in stuff to make it non-veggie friendly! (And no, I’m not letting my slip up eating the skirlie stop me ticking this goal off as I genuinely made a mistake rather than giving in!)

The only recipe I have to share from you is Monday’s risotto so I’ve published it below. I haven’t included amounts in the ingredients as it’s really down to personal preference and how many portions you want but I will let you know as I go along how much I used for my HUGE plateful (I’m really going to have to learn how to cook for one before I move in to my flat!)

Asparagus and Pea Risotto

Ingredients

• olive oil
• onion
• garlic
• risotto rice
• vegetable stock
• asparagus spears
• fresh peas
• butter

First up I chopped up half an onion while a teaspoon of olive oil heated up in the pan. I then fried it off with a teaspoon of lazy garlic (I <3 garlic – sorry boys!) before adding the risotto rice (approx 100g) to the pan and stirring til the rice looks shiny. I then added 300ml of stock a little at a time stirring continuously until it’s all well absorbed and the rice starts to get a little sticky. I find Knorr stockpots  to be fantastic for this and so flavourful! With the last ladleful I also added 6 chopped up asparagus spears, a handful of fresh peas and a teaspoon of butter. Delish and so, so simple – honest!

If you missed my daily recaps you can read them here:

Day One
Day Two
Day Three
Day Four
Day Five
Day Six
Day Seven