THE STUDENT VEGETARIAN COOK BOOK

3 Fry the onions and pepper in 2 tablespoons oil, turning frequently, for 8-10 minutes or until the onion is soft and translucent but not brown. Add the garlic and chilli and fryfor 2 minutes. Add the coriander and fry for 2-3 minutes. Add the mushrooms, season lightly with salt and moderately with pepper, and continue frying, turning very often, for 5-7 minutes or until soft; you may find that you need a little more oil. Add the tomatoes, season very lightly, and simmer for a further 7-10 minutes, pressing out the lumps of flesh against the sides and bottom ofthe pan until liquified. Stir in the tomato puree. Add I Y4 pints/750 ml water and the rice. Bring to the boil, tum down the heat, coverand simmerfor 18-20 minutes or until the rice is swollen and tender but still has bite: test by breaking a grain between the thumb and forefinger. Nearly all the liquid will have been absorbed, but there should be just enough left to moisten the risotto and act as a sauce.

4 Ifyou are using pine nuts, pre-heat the oven to 350°F, 180°C, Gas Mark 4, after adding the rice to the vegetables (this is to toast the nuts, which is not vital but will crispen them and bring out their flavour). When the rice has cooked for 10 minutes, spread the nuts on a baking-sheet and roast in the oven for6-7 minutes, or until lightly browned, turning to ensure even cooking after about 4 minutes. Grate the Parmesan. Stir the pine nuts into the risotto as soon as the rice is cooked and serve accompanied by the grated Parmesan sprinkled over the top according to taste.

- PEPPER AND NUT PILAF-

In terms of flavour this really does not need any addition but, as pilaf is drier than risotto, you may prefer to stir in a few raisins and serve it with yoghurt as suggested below.

For a really special dish, make the pilaf with saffron and Basmati rice, the nutty taste arid texture of which accentuate the nuts in the pilaf. Choose firm, glossy peppers, button rather than open mushrooms and smaller courgettes (which tend to have more flavour). Take care to use plain roasted peanuts, not salted ones.

8 oi/250 g (2 smallish) courgettes

Salt, some of which should be finely ground

2 sticks celery

1 Ib/500 g fresh unshelled or 8 oz/250 g frozen peas

1 medium onion

3 cloves garlic

1 red and 1 yellow pepper

4 oz/125 g button mushrooms

11/2 generous teaspoons coriander seeds

12 ozl375 g brown Patna, American long-grain or Basmati rice

Pinch saffron threads (optional)

2 tablespoons oil

Pepper

2 oz/50 g pine nuts

2 oz/50 g hazelnuts

2 oz/50 g unsalted roasted peanuts

Optionalaccompaniment

2 oz/50 g raisins

7 oz/225 g Greek or Greek-style yoghurt

Large saucepan with a lid

• METHOD .

Wash the courgettes, trim the ends and pare offany brownish streaks or damaged pieces of skin. Cut into slices about 1f4 inch/5 mm thick, sprinkle with fine salt and leave to sweat in a colanderfor 30 minutes-I hour. Rinse under the cold tap and set to dry on a plate lined with kitchen paper.

2 Trim the leaf and root ends of the celery, pare offany brown streaks, wash and cut into slices about 1/4 inch/5 mm wide. Put into a saucepan with 1/2 pinU300 ml waterand a generous pinch ofsalt, bring tothe boil and boil gently for 7-10 minutes or until just tender. Drain over a bowl and set aside; keep the cooking liquor.

3 Shell the peas if necessary. Put into a saucepan with % pinU450 ml water. Bring to the boil and boil gently for 5-8 minutes or until tender if fresh, or for 3 minutes if frozen. Drain over the bowl containing the celery liquor and set aside.