VEGAN - Kitchen Sink Risotto

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* Exported from MasterCook *

 

Kitchen Sink Risotto

 

Recipe By :N & E Braswell

Serving Size : 8 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

4 cloves garlic -- diced

1 1/2 cups arborio rice

4 cups broth

1/2 cup frozen green beans (we used french cut)

1/4 cup dried mushrooms

1/4 cup oil-packed sun-dried tomatoes

2 tablespoons raisins (optional)*

BROTH:

4 cups water

1 tablespoon light miso

1 mushroom broth cube **

1/2 teaspoon salt

2 teaspoons kikkoman soy sauce

ADD AFTER COOKING:

1/2 cup cooked chickpeas (garbanzos)

1 cup sweet corn (we used c & w frozen)

1/2 cup frozen pepper strips ***

TOPPINGS:

soy parmesan

truffle oil

 

Over medium heat, saute garlic in pressure cooker until golden. Add remaining

ingredents, lock lid and bring cooker up to full pressure. Lower heat to

maintain pressure and and let cook 5 minutes.

 

Use quick release or, if you have an older style pressure cooker, place in sink

under cold running tap until safety valve drops.

 

Return pot to burner and stir in the remaining vegetables. Simmer 5 more

minutes, adding more broth or water as necessary. Add desired toppings.

 

Reheats well.

 

* Spouse's idea -- feel free to omit I felt the chicken-flavored broth and

the mushrooms didn't quite work with the raisins. We're going to try them with

more 'compatible' ingredients sometime.

 

** We used the Telma brand mushroom broth cubes, available in the kosher foods

section of most supermarkets. They do contain wheat, so gluten-sensitive people

might try the equivalent amount of a gluten-free brand.

 

*** We used the frozen (green, red, yellow) mixed pepper assortment. Use what

you wish.

 

S(Formatted by):

" Nancy Braswell, Jan-12-2001 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 179 Calories; 3g Fat (17.4% calories from

fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 144mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

 

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