Risotto is an Italian rice dish, cooked in creamy broth. The broth may be meat or fish-based, but can also be vegetable-based. It is one of the most common rice dishes in Italy and is normally a primo (first course).
Many risottos include [vegan] parmesan cheese, butter [vegan margarine] and onion. A high-starch, round medium- or short- grain rice is usually used to make risotto because they absorb liquids and release starch, making them stickier than long grain rices.
2 Tbsp vegan margarine
1 cup brown rice
1 chopped tomato
1 small onion chopped
2 cups sliced mushrooms
1¼ cup vegetable stock
½ cup red wine
1 cup peas
Salt and pepper to taste
- Melt the margarine in a pot and add the rice, onion and mushrooms. Brown for about 2 minutes and then add the tomato and brown for a further 8 minutes.
- Add the vegetable stock, red wine, salt and pepper and boil until the rice is tender (add a little water if necessary).
- Towards the end, add the frozen peas and cook until done.
- Serve with grated vegan "cheese".
Serves 2 people
Recipe supplied by Beryl Scott, Cape Town, South Africa
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