Ryan Hay and Alexandra Rego are second years exiled to DRA for the crimes against cuisine they committed in catered halls in first year. They will be cooking every week for their flatmates and a variety of other waifs, gays, and vagabonds. They will share their dishes and experiences with us in their new series, Dover Dinners.


 

After a magnum of prosecco disappeared into the two of us in about half an hour last Friday, we decided that this week we had to seize the opportunity to top up on #vits and #mins before the Scottish winter kills every vegetable in Western Europe.

After scraping the reduced counter for greens, we schlepped home and set about making this week’s creation. Our neighbours had been invited to pre-drink with us, so we knew one thing — whatever we made was going to be large. As penitence for our Freshers’ Week revelries, we start this series with brown rice for our Suspiciously Green Risotto (brown rice also has the added bonus of looking better on Instagram).

 

Difficulty: Medium (requires some creativity)

Time: About 1 hour

 

Ingredients:

  • Garlic
  • Onions
  • Olive Oil
  • Japanese brown rice (around 60 g per person)
  • White Wine (small glass)
  • Milk (around 100 ml per person)
  • Vegetable stock (around 400 ml per person)
  • Peas (pod them yourself ¾ they’re cheap and fly all over the flat)
  • Courgettes
  • Spinach
  • Oregano
  • Mint
  • Salt
  • Black pepper
  • Balsamic Vinegar

 

Method:

  1. Fry off the garlic and onions with plenty of olive oil, then throw in the rice and cook until the grains start to go translucent.
  2. Add the wine.
  3. Mix the milk with the stock, and add some to the pan, stirring until it is absorbed. Continue adding the stock mix until the rice is tender (the only way to test it is by taste).
  4. When the rice is just tender, add the vegetables with oregano and plenty of chopped mint. Cook for 10 minutes until the vegetables soften and the risotto is suspiciously green.
  5. Season well with salt, black pepper, and balsamic vinegar, then serve to all of the drunk strangers in your home (most of whom have never heard of risotto before anyway).

 

 

This recipe also freezes well — which is useful when your night out is a disaster that doesn’t make it past pre-drinks and ends with the residents variously asleep in their knitwear or vomiting. As soon as you can muster your powers the morning after, pop the leftovers into freezer bags for an easy post-class supper. The leftovers are also useful for when you wake up from a drunken nap to find that the Dervish you spent your money on last night has been consumed by the very same strangers who ate your risotto . . . .

This week’s lesson is that however many vegetables you try to consume, penitence is futile at university. At least we’ll feel virtuous until next Friday night, and at least it was a tasty meal.

Anyway, our flatmates are currently at war over a game of Monopoly, so we’ll have to draw this to a close in order to mediate the situation. We’ll leave you with the stats.

Signing off, until next week,
R&A x

Photo: Ryan Hay and Alexandra Rego

Photo: Ryan Hay and Alexandra Rego

THIS WEEK’S STATS

Lost vegetables: 7
Outfits: acceptable
Energy levels: low
Steamed-Up-Glasses count: 1
Carb percentage: 78%
Diners: 6
Glasses of wine: 0, shockingly

 

Ryan Hay and Alexandra Rego