Corn Risotto
1 cup arborio rice
2 cups vegetable broth
2 cloves garlic (pressed) & 1 tablespoon olive oil
1/2 red bell pepper, 1/2 yellow bell pepper (chopped)
3/4 cup frozen corn niblets
2 tablespoon sun dried tomatoes (packed in olive oil)
1/3 cup vegan soy milk (best if NOT low-fat or fat-free)
1/2 teaspoon cumin
1 teaspoon curry powder
2 teaspoon chili powder
hungarian paprika to taste
Bring the vegetable broth to a boil in a medium-sized saucepan. Add arborio rice slowly, stirring constantly. Bring to second boil. Reduce heat to low, cover & simmer for 15 - 20 minutes. Rice should be cooked, moist & not . Set aside
Sauté garlic in olive oil in a separate pan. Add bell pepper. Sauté for 2 - 4 minutes. Add sun dried tomatoes & frorn. Sauté until corn is tender. Remove from heat. Place entire pan into a 475 degree oven for 5 minutes. Tops of veggies should be browned slightly.
Place rice into large bowl & add veggies. Stir in soy milk (until creamy) and add spices except for paprika. Stir until blended. Add paprika to top of risotto just prior to serving.
SO HOW'D IT GO?
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