Who
Lee Constable
As a science and sustainability presenter and edu-tainer, Lee is doing her dream job of making people laugh while they learn. Her newest kids book on renewable energy called “How to Save the Whole Blinkin’ Planet” is clever, fun and filled with hopeful climate solutions – an important aspect to focus on in this ‘climate’ where there’s no shortage of bad news. Apart from wearing the honorary scientist hat, Lee is also a TV+digital presenter and producer with a focus on science, technology, society, climate crisis, justice and sustainability. Some of the science tv shows that Lee hosted were Scope, Totally Wild, and Toasted TV.
Growing up on her family’s sheep and cattle farm in the South-West slopes of NSW, Lee developed a strong understanding of where food comes from. With access to home-grown meat, eggs, fresh cow’s milk, garden vegetables, and a variety of stone fruits, citrus, and berries, her childhood was enriched by the bounty of the farm. However, some severe drought seasons had led Lee to pursue her interest in science, climate and the environment in a Bachelor of Arts/Bachelor of Science (Honours).
Lee’s relationship with food and cooking deepened in 2014 when she decided to reduce her carbon footprint by going vegetarian for a month in response to the rollback of government climate policies under the Abbott government. That month has now turned into a decade, a choice initially difficult for her sheep farmer father to accept.
Low carbon food choices have gained significant awareness in recent years due to our improved understanding of how food production affects the environment, including issues like deforestation, greenhouse gas emissions and water usage.
At home, Lee and her partner cook creative meals that range from traditional country cooking with a twist – using meat alternatives and various vegetables – to Thai, Indian, and Japanese curries, pasta dishes, soups, and homemade plant-based burgers. Conscious of food waste, they strive to avoid letting anything go out of date and prefer to consume food in its entirety, including peels and seeds where possible. While renting an apartment has made composting challenging, they previously used a bokashi composter and now benefit from Randwick Council’s food and organics waste (FOGO) collection program.
Lee’s Waste Free Meal TIps
This mix-veggie risotto (I like to call it "Whatever you've gotto risotto") is something I've been making and tweaking ever since I first gave up meat. It's a favourite for having guests or if you just want something with leftovers for lunches or sides for the following night because you can easily scale it up. I am fairly relaxed about what vegetables go in - sometimes I roast up some broccolli florets or sweet potato, depending what's on hand. I also like to experiment with different seasonings too and once had it with macadamia dukkah sprinkled on top which was delicious!
Whatever You’ve Gotto Risotto
Prep time: | Cook time: | Serves 4
- 1 tbs olive oil
- 40g butter
- 6 cloves garlic, finely chopped
- 1 medium brown onion, finely diced
- 6 cups of vegetable stock
- 2 cups of Arborio rice
- 2 big handfuls of baby spinach, chopped roughly
- 1 large carrot
- pumpkin
- 1 medium zucchini
- 1/2 red capsicum
- 1/4 cup of grated parmesan cheese
- salt, pepper and smoked paprika to taste
- Bring vegetable stock to a boil in a medium pot and then put the lid on and reduce heat to lowest setting. Meanwhile heat olive oil in a large pan on medium heat.
- Add chopped and lightly oiled carrots and pumpkin to a pre-heated (180 C) oven. Add onion and butter to the pan and fry until lightly caramelised as butter melts. Add garlic and cook for a further minute.
- Add Arborio rice and stir until the grains are thoroughly coated in the mixture for approximately 2 minutes.
- Add one cup of the stock to the pan and stir through the rice until it is absorbed. Then add another cup and repeat, stirring until all of the vegetable stock has been absorbed in the Arborio rice and reduce to low heat. When the pumpkin and carrot are starting to slightly brown, toss them and add zucchini and capsicum to the oven tray and continue to roast for another 5 minutes or until they are lightly browned.
- Add the roasted vegetables to the Arborio mixture and stir through. Add chopped baby spinach and stir through until wilted and turn off the heat.
- Stir through parmesan cheese and add salt, paper and smoked paprika to taste.
- Serve with a sprinkle of cheese on top in a bowl as a main dish or as a side dish on a plate.
