Corn Risotto

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Recipe submitted by Cinnamon from San Francisco

Corn Risotto

Ingredients (use vegan versions):

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

Directions:

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.

Serves: 2 - 4

Preparation time: 30 min.

I tried this last night (9/22/97) with the following modifications: 1)Dried sundried tomatoes, about a half cup, parboiled 2 minutes, and slivered 2)roast red bell pepper instead of fresh, 3)no soy or other liquid additives 4)double--or more-- the fresh garlic buds Cook the rice as in recipe, stir the seasonings into the rice. Saute the corn in the oil, add the garlic, and saute a bit more (to taste) Add the other veggies, heat, mix into rice, serve. This was delicious, and I was so glad to have found this recipe to give me ideas! Thanks!

Archived comment by: judy

Risotto is a beuitful thing and it needs a little more love that ordinary rice. By trade and art I am a cook/chef to be. For this recipe I would first heat 4 cups of veg stock to a boil then reduce to a simmer. Then in another 2 quart sause pan heat 3 T. of oil and add the garlic, spices, and the rice. Toast the rice without browning it (it will turn completely white) and add the hot stock in 4 or 5 seperate occations. Stir the rice frequintly over a medium heat. DO NOT cover. About the third addition of stock begin to check the doneness of the rice. Like perfect pasta it should be al dente when it is ready. It will also be creamy in nature because the stirring helps to bring out the wonderful starches in the rice. It will take a little more time this way but I believe that it will be better. For a little more love when the dish is done add a bit of Extra Virgin Olive Oil. Yummy!

Archived comment by: robert

I'm new to vegetarianism/veganism and new to this web site. Can anyone tell me where to find sweet paprika or Hungarian paprika? I have recipes calling for both of these and have not seen them in my local stores (but maybe I'm not looking in the right places!). Thanks.

Archived comment by: lucie