Friday, 18 January 2013

Mung Bean Sprout Risotto

A strange-sounding combination, to be sure. It started out as an entirely different recipe - 'A risotto of spelt and pea shoots'. Then I attempted to obtain the ingredients from my local market:

Nigel: Now easily available from supermarkets and grocer's, this ancient grain has an extraordinary comforting quality.
Me: Do you have pearled spelt?
Shelf-stacker: *blank look*
Me: It's like spelt - but before it's been ground into spelt flour...
Shelf-stacker: We have pearl barley...
Me: Thanks...

I didn't even try for pea shoots. Pea shoots? Really? And Nigel grows them himself in a tray? How much time does this man have to wash things? I picked up a pack of mung bean sprouts and hoped for the best.

The remaining ingredients were an onion - substituted with a shallot - and vegetable stock - replaced with an amazing chicken stock we'd made with the chicken carcass at the weekend. OK - I didn't substitute the Parmesan or butter... cheddar and lard just didn't sound right!

Anyway, it turned out surprisingly well. Strangely nobbly complementary textures. It was very easy - just make the simplest onion and rice risotto base and then stir through mung bean sprouts at the end... I suspect the recipe might have been lost in substitution!

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