Baked risotto (without any cream!)

I had the most appalling culinary experience yesterday at Särkänlinna restaurant, located on an island.  It's a pretty place, for sure, but unfortunately, the chef lacks any creativity and the waiters were fairly mediocre (for the price and location of the place, that is).  A restaurant where a full course meal for one will easily set you back 100 Euros (think starter, main, dessert and wine) should have quality and good service in addition to good presentation, which is about the only thing they mastered.

So, there was a risotto on the menu.  I asked the waiter if a vegan version of it could be done (ie, without cream and/or butter).  He came back telling me that it could be done.  But what I finally got, after an HOUR of waiting, was a fairly sad affair.  A little dollop of mashed potato garnished with sugar snap peas and zucchini and two measly bits of beetroot on top which I could have gobbled down in four spoonfuls.  It was well presented... but errr... not what I ordered!  It doesn't help that I'm really not a fan of potato and I absolutely despise beetroot.

So, in normal circumstances, this is where the waiter should apologize profusely and offer to a) make a new dish super fast, b) offer a dessert and/or tea/coffee on the house, c) offer some wine.  Basically, offer something to make up the totally botched up dinner.  But noooo... instead, he started going on about how the chef said it's impossible to make risotto without cream.  And that was that.  No apology, no nothing.  The prevailing attitude in Finnish restaurants is, unfortunately, if you have ANY special dietary requirements at all, then you will eat what's put in front of you, be happy, pay the extortionate sum and be eternally grateful to them for being able to throw together a dish that even the dogs wouldn't eat.

But the thing that stuck to me most is "It's impossible to make a risotto without cream."

I thought I'd try it for myself, even though risottos are not really my specialty.  And of course - no cheating - no vegetable or soy based creams, either!  Although, feel free to add some to the recipe if you feel the need to!

Difficulty: Medium ***

Serves 3

300 ml rice
1 stock cube
3 big cloves garlic (crushed and finely chopped)
1 tsp rosemary
6 brown champignons (sliced)
40 ml margarine
50 g zucchini (sliced)
10 g spinach (chopped)
10 sundried tomatoes (chopped)
1 tsp seasalt
100 ml red or white wine vinegar (or even just balsamic vinegar)
Handful basil
Paprika (halved lengthwise)


1. Add the stock cube to the water you prepare the rice in.
2. When done, set aside.
3. Preheat oven to 210 degrees celcius.
3. In a pan, fry the garlic in oil until golden brown.  Add rosemary.
4. Add mushrooms and margarine and fry until the mushrooms are brown.
5. Add zucchini and fry for another minute.
6. Add salt.
7. Add the spinach and the sun dried tomato and take off heat.
8. Mix in rice and enough water to make the rice stick together (about 300 ml) and put back on heat for a minute with the lid on.
9. Take off heat and add a handful of basil and the vinegar and mix thoroughly.
10.  Scoop rice into paprika halves, filling them to the brim.
11. Place remaining rice in a large greased baking bowl and place filled paprikas on top.
12. Cover baking bowl with aluminum foil and place in oven for 40 minutes.
13.  Serve hot!