If you can cook rice, you can make this extremely flavorful risotto dish. It can be made as a main or side dish and one of the great things is that you can use virtually any vegetables you have in your fridge in it. It's all vegetarian/vegan except for the parmesan cheese...which you don't have to use, though the cheese does give the risotto a lovely, slightly creamier texture.
(Adding finishing touches to Risotto - putting Parmesan cheese in pan.)
I found the recipe on FoodNetwork.com from Ellie Krieger's show. If you haven't seen it, she does a lot of healthier dishes that are often vegetarian. I made the Garden Risotto as a co-main dish alongside slices of marinated, baked tofu. For the tofu, get a 14oz block at the grocery store, cut into 1/2" slices and drain from the pkg. Then soak the remainder of the moisture out of the tofu slices with a thin dishcloth.
My marinade was made up of:
- 1/2 teaspoon of olive oil
- 1 teaspoon of balsamic vinegar
- 4 cloves minced garlic
- 10 leaves of minced fresh basil
Mix all ingredients together in a shallow bowl or cassarole dish and put tofu slices in there for about 10 mins on each side.
Click
here for the Garden Risotto recipe. It takes about 10 or 15 mins longer than the recipe on Food Network indicates, though is well worth the wait. It also makes a good 6 servings so it's great if you want to make the full amount and then have leftovers for side dishes for the family the next day.
*I didn't have spinach like the recipe called for so substituted chopped zucchini and chopped green bell pepper, along with the peas.
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