Friday, October 30, 2009

World Vegan Day!

World Vegan Day is Sunday, November 1st! You can read more about it here:

Why not take the extra hour you gained as a result of Daylight Savings Time ending and whip up an easy risotto? Do something good for the environment, your body and animals around the world.

Below is my favorite risotto recipe so far:

Vegetable Risotto

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.
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.

1 comment:

  1. Growing up Italian, I ate a lot of risotto and ... I have to say that it wasn't my favorite food. I loved the flavors but the texture didn't quite do it for me. I'll bet one could use these ingredients to make a very flavorful regular rice ... actually, instead of stirring constantly, I could probably just put the required amount of liquid in and then not touch it.

    Can't believe I missed World Vegan Day. :)
    Thanks for sharing this recipe!

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