VEGAN - Microwave Yellow Risotto

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* Exported from MasterCook *

 

Microwave Yellow Risotto - Risotto Giallo a La Microwave

 

Recipe By :Bryanna Clark Grogan

Serving Size : 2 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 teaspoon spanish saffron

3 cups lukewarm vegetarian broth -- or

2 3/4 cups lukewarm vegetarian broth plus

1/4 cup dry white or red wine -- dry vermouth, dry marsala, or

dry sherry

1 tablespoon extra-virgin olive oil or good-tasting

nondairy margarine

1 small onion -- minced

OPTIONAL:

1 clove garlic -- minced (may double this amount)

1 cup superfino arborio rice or other italian

superfino rice

2 tablespoons soymage parmesan substitute -- or soy-free alternative

salt and pepper to taste

 

Soak the saffron in the broth.

 

In a medium to large-sized microwave-safe casserole, place the oil, onion, and

garlic. Cover and cook on high for 3 minutes. Add the rice, and cook uncovered

on high 3 minutes, then add the liquid.

 

Stir well and cook uncovered on high for 14 to 15 minutes. Taste the rice to see

if it is done—you may need to cook it for another minute or so. Add salt and

pepper to taste. Add the soy Parmesan or alter native, stirring for one to three

minutes. Serve very hot on heated soup plates with spoons and forks. You can

also double the recipe, using a large casserole. Cook the onions 4 1/2 minutes

and the rice 4 1/2 minutes. Use boiling hot broth. After adding the liquid, cook

on high 9 minutes. Stir. Cook 9 minutes more, then proceed as above.

 

Per appetizer serving: Calories: 164, Protein: 5 g, Carbohydrate: 26 g, Fat: 3 g

 

Other Ideas for Risotto

 

Use freshly extracted juices instead of all or some of the broth. Carrot and

celery are obvious choices, but try other vegetable juices. You can add

appropriate vegetables, if you wish.

 

Add 2 or more tablespoons of chopped fresh herbs—basil, sage, rosemary,

marjoram, etc.—or a pinch of dried red pepper flakes.

 

Vegetables that you can add at the beginning of cooking (sautéing for about 10

minutes with the onions) are: carrots; thinly sliced, trimmed fresh artichokes,

diced bell peppers; caramelized onions, soaked dried mushrooms, green onions;

zucchini; fresh mushrooms; chopped leaks; chopped celery; sliced fennel; and

peeled, chopped winter squash.

 

Vegetables to add half-way through the cooking time are: crisp-tender green

beans; chopped, soaked dried tomato; chopped, peeled ripe tomato (and basil);

fresh or thawed frozen petit pois (baby peas). Invent your own combinations of

vegetables, herbs, juices, and other with risotto—a summer combo, perhaps with

nasturtium blossoms at the end; an autumn one with roasted root vegetables.

Sauté longer vegetables with the onions, and cook with the risotto. Add tender

or cooked vegetables in the middle or toward the end of cooking.

 

Vegetables to add at the end of cooking time are: grilled eggplant cubes;

steamed broccoli; steamed spinach; roasted vegetables of any sort, radicchio,

perhaps with a bit of diced vegetarian Canadian or “back” bacon added; roasted

garlic, soaked, chopped dried tomatoes, or chopped, drained sun-dried tomatoes

in oil; chopped pitted Italian olives; ed asparagus; chopped fresh basil;

chopped roasted red peppers; cooked dry greens of any sort; Savoy cabbage; and

zest of lemon (omit the saffron).

 

Yield: 4 servings as an appetizer, 2 servings as a main dish

 

Author's note: “If anything could convince the true cook, or even the ardent

eater, that the microwave oven is a tool worth having, it would be that it makes

risotto divinely, effortlessly, and relatively rapidly while the cook talks to

the guests. From being a once-a-year treat, it can go to being an everyday

delight.”

 

“The very idiosyncrasy of cooking that makes the microwave oven generally

unacceptable for the cooking of floury dishes makes risotto work well. Starch

absorbs liquid slowly in the microwave oven, and it also absorbs too much. That

is exactly what you want the rice to do in a risotto.”

 

—Barbara Kafka, one of America’s most renowned food writers and for many years a

columnist for Gourmet magazine, in her book Microwave Gourmet (New York: William

Morrow, 1987)

 

This is the exception to the rule that it isn’t really a time-saver to cook rice

in a microwave oven. With this method, you can have creamy, savory risotto in

under half an hour, with no stirring. . . Another advantage is that you can cook

it right in the serving dish, so you have no dirty pot!

 

Cuisine:

" Italian "

Source:

" Nonna's Italian Kitchen "

S(Formatted by):

" Nancy Braswell, Jan-24-2001 "

Copyright:

" 1998, Book Publishing Co. "

 

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Per Serving (excluding unknown items): 23 Calories; trace Fat (3.3% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable.

 

NOTES : Author's note: N: Author's note: This method was tested using a 1.5

cubic foot, 900 watt microwave. You may have to adjust the timing slightly if

you have a different size or different wattage microwave. Can be soy-free.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0