Another recipe from Hugh Fearnley-Whittingstall’s Veg Everyday! cookbook. One thing I’ve noticed about this cookbook is that it has no approximate cooking or preparation times in it (not that I ever take any notice of the preparation times; I’m so slow, I take about four times as long as it states). This is annoying as I like to know roughly how long something’s going to take so I know when to start cooking (or if it’s not a meal to make when I’m late back from uni) and if there’s something to go with it, what time to start making that. Reading the recipe doesn’t give you much of an idea either as he doesn’t often state timings in minutes (rather, giving instructions such as ‘cook until the liquid has evaporated).
Still, I didn’t really need cooking times tonight and so made this recipe, which I knew was nice and fairly faff-free, as I made it a week or so ago.
I’m not going to type out the method but I’ll give you the ingredients and you can probably work out what to do with them yourselves (by the way, it takes about 30-40 minutes to make).
Mushroom risoniotto (serves 2)
2 tablespoons rapeseed or olive oil
A knob of butter
500g mushrooms, thickly sliced
150g risoni or orzo pasta
2 garlic cloves, chopped
A few sprigs of thyme (leaves only)
1 teaspoon balsamic vinegar
About 175ml dry white wine
About 50ml double cream or creme fraiche
Sea salt and freshly ground black pepper
A good handful of flat-leaf parsley, chopped, to serve
Tideford Organics aren’t a wholly vegetarian company, but out of their six varieties of soups, five are vegetarian and four are vegan. They also produce a range of vegetarian sauces, puddings and jellies. 
