Sugar free banana, walnut & coconut rice pudding
- 600ml low or no salt vegetable stock
- 40g quinoa
- 20g millet
- 60g frozen peas
- 50g Parmesan, grated
- Small handful of parsley, finely chopped
- Handful of basil, finely chopped
- Squeeze of lemon juice
- 1 medium sweet potato, peeled and chopped into chunks
- 1 tbsp olive oil
- Small knob of butter
- ½ an onion, peeled and finely chopped
- 1 small clove of garlic, peeled and crushed
- ½ leek, washed and chopped finely
- 80g Arborio rice
- Heat the vegetable stock in a pan and once it starts simmering, add the sweet potato. Whilst they are cooking, heat the oil and butter in a large heavy bottomed lidded casserole pan and cook the onion for five minutes until it starts to turn translucent. Add the garlic and leek to the onions and cook for a further five minutes.
- Leave sweet potato to simmer.
- Increase heat slightly on the onion and leek and stir in the rice, quinoa and millet, stir uncovered for about 5 mins – this will help to develop the toasty aroma of the rice without burning the vegetables.
- Reduce the heat and add the peas. Start adding the stock, leaving the sweet potato in the pan with the stock. Add one ladle at a time, stirring gently but constantly during each addition, letting the grains absorb the liquid.
- When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the sweet potato should have softened. Mash it up with the remaining stock and stir into the risotto.
- Test the grains to see if it is cooked or needs a bit more time stirring over the low heat. Once the grains are cooked, stir through the lemon juice, a little pepper to taste and the chopped basil parsley and Parmesan. Serve immediately.