Home arrow Posts Tagged ‘Risotto’

Asparagus and Shitake Risotto

Ingredients (use vegan versions): 2 cups arborio rice 3-5 cups broth (or water with bullion cube added) 2 splashes vegan red wine or sherry (about 1 1/2-2 tablespoons) salt and pepper to taste 8 sun dried tomatoes, not packed in oil 1/2 pound asparagus 1 cup dried shiitake mushrooms (or your favorite dried variety) 1 […]

Vegetable Risotto

Ingredients (use vegan versions): 1 cup rice i tablespoon non-hydrogenated vegan margarine 2 1/2 cup of vegetable stock 1 cup frozen mixed vegetables 75 mL vegan parmesan cheese Directions: 1) Cook rice according to directions. 2) Melt margarine in pan. Stir in frozen veggies, let cook, continue to stir. 3) Add half vegetable stock to […]

Easy Barley Risotto

Ingredients (use vegan versions): 35-50g pearl barley per person (big eaters use 50g) 600ml vegetable stock (or concentrate and water) bay leaf small pumpkin or medium butternut or 2-3 sweet potatoes or something that mashes well knob vegan margarine or 1 tablespoon oil for mashing (e.g. pumpkin seed oil) variations: add a chopped carrot to […]

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