October 1: World Vegetarian Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Emmy's Winter Vegetable Risotto
Categories: Rice, Vegetables, Squash, Wine, Vegetarian
Yield: 6 servings
1 md Carrot; peeled and diced
1 md Parsnip; peeled and diced
2 c Peeled, seeded, diced
- butternut squash
1 tb Chopped fresh rosemary or
- thyme
5 1/2 c Vegetable stock
1/2 c Dry white wine
2 cl Garlic; minced
1 c Chopped onion or shallot
1 c Uncooked Arborio rice
1/2 c Unsweetened, unflavoured
- plant milk
2 tb Tahini
1/4 c Nutritional yeast
1 tb Fresh lemon juice
1 tb Mirin (see note)
Salt & fresh ground pepper
Set the oven @ 350ºF/175ºC.
Place the carrot, parsnip, and squash in a large bowl
with the rosemary. Toss to coat. Sprinkle with salt and
pepper. Arrange on a baking sheet in a single layer and
roast for 20 to 25 minutes, until soft but not mushy.
Combine the stock and wine in a small saucepan over
medium heat. Once simmering, reduce the temperature
to medium-low.
Sauté the garlic, onion, and rice in a large nonstick
pot for 3 to 5 minutes, or until the rice starts to
toast.
Add 1 cup of the simmering broth-wine mixture to the
rice and cook, stirring constantly, until the liquid is
mostly absorbed. Continue adding the broth 1 cup at a
time, stirring as it is absorbed, until the rice is
tender and creamy, about 20 minutes.
Add the milk, tahini, nutritional yeast, lemon juice,
and mirin, and cook for 5 minutes more. Stir in the
roasted veggies. Season to taste with salt and pepper.
NOTE: Mirin is a sweet rice wine. If you can't find it,
you can use dry sherry or white wine with a pinch of
sugar.
RECIPE FROM:
https://www.forksoverknives.com
Uncle Dirty Dave's Archives
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