Yummy Vegetable Risotto – rice – Hope you will like this one also, it is one of the best rice. View the video also if available, and feel free to comments, share.
Vegeterian Tips: When people think of Japanese food, they think of sushi, however sushi doesn t always have to be raw fish. Cucumber rolls are available on many menus, and if there is a sushi bar available, you can ask to try different types of vegetarian rolls, such as cucumber, cream cheese, and avocado, or perhaps vegetarian tempura rolls.
Ingredients (use vegan versions):
- 2 cups arborio rice, no substitutes must be arborio
- 5 cups vegetable broth, homemade is best
- 1 jar sun-dried tomatoes in olive oil, drain and chop
- 3/4 pound asparagus
- 4 to 5 zucchinis
- 1 package dried porcini mushrooms
- 1 1/2 cups hot water (almost boiling)
- 1 1/2 cups vegan white wine
- 1 to 2 leeks cut in half and washed well
- 1 bunch of fresh basil
- vegan parmesan cheese (completely optional)
- 1 bunch of scallions chopped with just a bit of the green parts added
Directions:
Reconstitute the Porcini Mushrooms in the 1 1/2 of really
hot water, with 1/2 cup of the vegan white wine added, leave
soaking for about an hour. Strain the porcinis through
coffee filters or paper towels, reserve 1 cup of Porcini
water and add to the 5 cups of stock.
Heat the oven to 450 degrees.
In a medium pan on the stove on medium low heat bring the 6
cups of stock/porcini liquid until very warm.
Slice the zucchini into 1/2 inch rounds, oil a baking pan
and then place the zucchini on the pan, when oven is heated
place the zucchini in for 8 minutes, take out of oven, turn
and cook for 7 more minutes.
Cut the scallions and leeks and place together in a bowl,
set aside, take the sundried tomatoes out of the oil and
dice, set aside.
Turn oven to broil and place asparagus on pan previously
used for the zucchini and grill the asparagus for 8 to 10
minutes, depending on their size. It”s easier to have all
the vegetables cooked and set aside before making the
rice.
Heat the vegan wine in the microwave until hot.
In a Dutch oven type pan, heat on medium heat, when heated
add 2 tablespoons of Olive oil, then add in the leeks/green
onions and the rice, cook stirring for about 7 to 8
minutes, the rice should start having bright white spots in
the center, then CAREFULLY add in the hot vegan wine, it may
splatter up if not careful. Stir, once the vegan wine
evaporates, ladle in the warmed stock, only one ladle at a
time, do not add more liquid until the last ladle was
absorbed. The ladling process takes approximately 20 to 25
minutes. You must continually stir the rice as you do
this, when you are down to just 2 cups of stock, add the
tomatoes and mushrooms into the rice. When you have
completed the ladling process, add in the zucchini and
asparagus(which I cut into 3rds), and tear basil leaves
into small pieces and add, if using vegan parmesan cheese,
toss in about 1/2 cup, then cook for a couple of more
minutes.
Serve in warmed bowls. I served this with a nice sourdough
bread from a bakery and tossed a bit more Vegan parmesan on
top of the rice before serving. This recipe is great
without the vegan parmesan too!
Serves: 4 to 6
Preparation time: 1 hour
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