Vegetarian Risotto Primavera

Ingredients

generous 6-1/3 cups vegetable stock
8 oz fresh thin asparagus spears
4 tbsp olive oil
6 oz young green beans, cut into 1-inch lengths
6 oz young zucchini, quartered and cut into 1-inch lengths
generous 1-1/2 cups shelled fresh peas
1 onion, finely chopped
1-2 garlic cloves, finely chopped
generous 1-5/8 cups risotto rice
4 scallions, cut into 1-inch lengths
2 oz butter
1 cup freshly grated Parmesan cheese
2 tbsp snipped fresh chives
2 tbsp shredded fresh basil
salt and pepper
scallions, to garnish (optional)

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Trim the woody ends of the asparagus and cut off the tips. Cut the stems into 1-inch pieces and set aside with the tips.
  3. Heat 2 tablespoons of the oil in a large skillet over high heat until very hot. Add the asparagus, beans, zucchini, and peas and stir-fry for 3-4 minutes until they are bright green and just starting to soften. Set aside.
  4. Heat the remaining oil in a large, heavy-bottom pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until it starts to soften. Stir in the garlic and cook, while stirring, for 30 seconds.
  5. Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all but 2 tablespoons of the liquid is absorbed and the rice is creamy.
  7. Stir in the stir-fried vegetables, onion mixture, and scallions with the remaining stock. Cook for 2 minutes, stirring frequently, then season to taste with salt and pepper Stir in the butter, Parmesan, chives, and basil.
  8. Remove the pan from the heat. Transfer the risotto to a warmed serving dish, garnish with scallions, if liked, and serve at once.

Makes 6 to 8 servings.

Source: Risotto

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Truffle Risotto

Ingredients

5 cups chicken or vegetable stock
2 leeks
4 oz butter
scant 1-1/2 cups risotto rice
1/4 cup dry white vermouth or white wine
1/2 cup heavy cream
freshly grated nutmeg
1 cup freshly grated Parmesan cheese
4-6 oz fresh black truffles, brushed clean
1/4-1/3 cup truffle oil (optional)
salt and 1/4-1/2 tsp ground white pepper

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Slice the leeks in half lengthwise, then shred thinly.
  3. Heat half the butter in a heavy-bottom pan over medium heat. Add the leeks and cook for 1 minute, or until just starting to soften.
  4. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  5. Add the vermouth and cook, stirring constantly, for 1 minute until reduced.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  7. Just before the end of the cooking time, stir in the cream. Season with a little nutmeg, salt, and white pepper Continue cooking for 3-4 minutes until the liquid is absorbed.
  8. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts.
  9. Spoon into serving dishes and shave equal amounts of truffle over each portion. Drizzle over a little truffle oil, if using, and serve at once.

Makes 6 servings.

Source: Risotto

Vegan Black Rice Bowl

Ingredients

1 cup black forbidden rice
3 cups cold water
1 Tbsp white miso paste
1 Tbsp fresh lemon juice
1-inch ginger, peeled and minced
2 tsp tamari soy sauce
2 tsp toasted sesame oil
2 tsp maple syrup
1 large garlic clove, smashed and minced
1/4 cup sliced toasted nuts such as natural almonds, macadamia nuts, or hazelnuts
1/2 navel orange, cut into wedges
1/4 cup chopped cilantro
1/2 small bird’s eye chili pepper, sliced
bok choy or baby bok choy, steamed (optional)

Method

  1. Rinse and drain rice several times. Place in saucepan with water. Bring to a boil. Cover and reduce heat to medium-low and cook for 45 minutes, or until water is fully absorbed. Some of the rice grains might sprout during cooking.
  2. In large bowl, whisk together miso, lemon juice, ginger, tamari, sesame oil, maple syrup, and garlic.
  3. When fully emulsified, stir in cooked black rice until evenly coated.
  4. Immediately scoop into individual rice bowls and top with toasted nuts, orange wedges, cilantro, and a couple of sliced chili pieces.
  5. Serve with steamed bok choy or baby bok choy.

Makes 4 servings.

Source: Alive magazine

Vegan Dessert of Rice Pudding

Ingredients

generous 1/2 cup raisins
5 tbsp dry sherry
1/2 cup short grain rice
3 or 4 strips of pared lemon rind
1 cup rice milk
2 cups soy milk
1 cinnamon stick, about 3in in length, plus 3 more, to decorate
1/2 cup agave syrup
pinch of salt
1 tsp ground almonds
1 tbsp soya margarine
toasted flaked (sliced) almonds, to decorate
chilled orange segments, to serve

Method

  1. Put the raisins and dry sherry in a small pan. Heat gently until warm, then set the pan aside, which will allow the raisins to swell.
  2. Mix the rice, lemon rind and rice milk in a heavy pan and bring the mixture gently to the boil. Lower the heat, cover the pan and simmer for approximately 20 minutes.
  3. Remove the lemon rind pieces from the pan with a slotted spoon and discard.
  4. Add the soy milk and the cinnamon stick to the pan, then stir until the rice has absorbed the milk.
  5. Stir in the syrup and salt. Add the ground almonds and soya margarine. Stir until blended.
  6. Drain the raisins and stir into the rice mixture. Cook for 2-3 minutes until heated through.
  7. Serve in individual bowls, topped with the toasted flaked almonds and orange segments, and decorate with a cinnamon stick.

Makes 4 servings.

Source: Vegan Cooking

Vegetable Paella

Ingredients

1/2 cup olive oil plus 1 tablespoon, divided
3 tempeh sausages (or other vegetarian sausage)
1 large red onion, diced
6 large cloves garlic, crushed
1 bulb fennel, fronds and stems removed, bulb cut into thin strips
1 medium butternut squash, peeled, seeded, and cut into bite sized cubes
1 pound Brussels sprouts, halved
4 dried bay leaves
3/4 teaspoon paprika
1-1/2 teaspoons ground turmeric
3/4 teaspoon cayenne pepper
3 cups short grain brown rice
1 cup dry white wine
3 pinches saffron threads
6 cups vegetable stock, brought to a boil
1 can (15 oz) artichoke hearts, thoroughly rinsed and drained
1 cup pitted black olives, sliced into thin rings
1/4 cup fresh parsley, roughly chopped

Method

  1. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat until just hot. Add sausages, coat with oil, then gently sear until golden brown – being sure not to over-rotate them so they don’t fall apart (about 8 minutes).
  2. Remove sausages from skillet and slice (on the diagonal) into 1/2-inch rings. Return rings to skillet and sear for an additional 2 minutes, or until all sides are well browned. Transfer to a bowl and set aside.
  3. In a large paella pan or shallow skillet (about 15″ diameter), heat olive oil over medium-high heat until just hot. Add onion and garlic and sauté, stirring frequently, until onion has softened (about 6 minutes).
  4. Add the fennel, squash, and brussels, and continue to sauté until all vegetables are soft and browned (about 25 minutes).
  5. Stir in bay leaves, paprika, turmeric, and cayenne continue to sauté until spices are just fragrant (about 30 seconds).
  6. Add the brown rice and stir thoroughly for 2 minutes before adding the white wine and saffron. Boil down for a minute, then add the boiling stock. Reduce the heat to low and gently simmer paella for 85 minutes, or until most of the liquid has been absorbed by the rice. Do not stir the rice.
  7. Remove the paella pan from the heat. Scatter the artichoke and seared sausage over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.
  8. Take off the foil. Scatter the olives on top of the paella and serve sprinkled with parsley.

Makes 12 servings.

Source: Meatless Monday