|
Vegetable Risotto
Source:
http://www.care2.com/greenliving/vegetable-risotto.html
Ingredients:
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
2 Tablespoons olive oil (optional– for
sauteing, you can use water)
1 cup Arborio rice
3 cups vegetable broth
3/4 cup bite-size asparagus pieces
3/4 cup seeded and diced tomato
1/4 cup shredded carrot
3 Tablespoons sniped fresh basil
Method
Step 1
In a large saucepan cook mushrooms,
onion, garlic in hot oil (or water)
until onion is tender. Add uncooked
rice. Cook and stir over medium heat
about 5 minutes more until rice is
golden brown.
Step 2
Meanwhile, in another saucepan bring
broth to boiling; reduce heat and
simmer. Slowly add 1 cup of the broth to
the rice mixture, stirring constantly.
Continue to cook and stir over medium
heat until the liquid is absorbed. Add
another 1/2 cup broth and the asparagus
to the rice mixture, stirring
constantly. Continue to cook and stir
until liquid is absorbed. Add another 1
cup broth, 1/2 cup at a time, stirring
constantly until the broth has been
absorbed. (This should take about 15
minutes.)
Step 3
Stir in the remaining 1/2 cup broth, the
tomato, and carrot. Cook and stir until
rice is slightly creamy and just tender.
Stir in basil. Serve immediately and
with a side salad.
We found this recipe from an old
cookbook and I wanted to make it plant
based! It’s really tasty and no added
salt besides the vegetable broth. I
think you all would enjoy this simple
meal. I served it with a side salad.
•Yield : 4 cups |
