Vegetable Risotto

[Guest guest]

Vegetable Risotto

 

 

1/2 cup finely grated vegan parmesan cheese (see Note)

1 litre/quart chicken-style stock

4 teaspoons olive oil

1 large red onion, finely chopped

2 garlic cloves, crushed

1 1/2 cups arborio rice

1/2 cup dry white vegan wine

1 1/3 cups (200 g)(7 oz) frozen corn, onion, peas, celery and capsicum (bell

pepper) mix

8 teaspoons chopped fresh oregano

salt and pepper, to taste

 

 

1. Bring stock and 1 cup cold water to the boil in a saucepan over high heat.

Reduce heat to low. Simmer, covered, until needed.

 

2. Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Add

onion. Cook, stirring, for 5 minutes or until softened.

 

3. Add garlic and rice. Cook, stirring, for 1 minute.

 

4. Add wine. Cook, stirring, until wine has absorbed.

 

5. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until

stock has absorbed.

 

6. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed

and rice is tender and creamy, adding frozen vegetables to rice mixture with

final 1/3 cup stock.

 

7. Remove from heat. Season with pepper. Stir in oregano and parmesan.

 

 

 

NOTE: I never add parmesan to my risottos. I like to make sure I mix my

chicken-style stock fairly strong so that it has plenty of flavour. When the

risotto has finished cooking I sometimes mix through a spoonful of vegan

margarine and some vegan cream cheese, making the risotto very creamy. ~ Kim

 

 

 

Serves 4.