Mama Mia!

Here is the last of my vegan recipes to share.  Everyone I know who’s tried Risotto loves it.  Classic risotto is made with an Italian short grain rice — arborio rice — simmered and constantly stirred, so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish.   Next week, I’ll change the subject matter a bit and also will share some of our favorite online resources for vegan cooking.  Remember, replacing just one meal a week helps world hunger, the environment, animal cruelty, your health and your pocketbook.  Who knows, you might even get to the point where you replace TWO meals a week . . .

 Vegetable Risotto

2 c sliced fresh mushrooms (button, portabella, crimini — your choice)

½ c onion, chopped

2 cloves garlic, minced

2 Tbs olive oil

1 cup Arborio rice

3 c vegetable broth (1 c reserved)

3/4 c broccoli pieces

3/4 c fresh tomato, remove seeds and dice

1/4 c shredded carrot

3 Tbs basil

2 Tbs parsley

Cook onion, garlic and mushrooms until tender, but not brown. Bring fresh veggies to a boil in 2 cups veggie broth. Add rice and cook until liquid is absorbed, stirring constantly, add 1 cup broth and stir another 15 minutes. Stir in carrots and tomato. Cook until rice is creamy and just tender; stir in basil and parsley and serve. Add salt and pepper to taste.

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