Yummy Vegetable Risotto
2 cups arborio rice, no substitutes must be arborio
5 cups vegetable broth, homemade is best
1 jar sun-dried tomatoes in olive oil, drain and chop
3/4 pound asparagus
4 to 5 zucchinis
1 package dried porcini mushrooms
1 1/2 cups hot water (almost boiling)
1 1/2 cups white wine
1 to 2 leeks cut in half and washe'd well
1 bunch of fresh basil
vegan parmesan cheese (completely optional)
1 bunch of scallions chopped with just a bit of the green parts added
Reconstitute the Porcini Mushrooms in the 1 1/2 of really hot water, with 1/2 cup of the vegan white wine added, leave soaking for about an hour. Strain the porcinis through coffee filters or paper towels, reserve 1 cup of Porcini water and add to the 5 cups of stock. Heat the oven to 450 degrees.
In a medium pan on the stove on medium low heat bring the 6 cups of stock/porcini liquid until very warm.
Slice the zucchini into 1/2 inch rounds, oil a baking pan and then place the zucchini on the pan, when oven is heated place the zucchini in for 8 minutes, take out of oven, turn and cook for 7 more minutes.
Cut the scallions and leeks and place together in a bowl, set aside, take the sundried tomatoes out of the oil and dice, set aside.
Turn oven to broil and place asparagus on pan previously used for the zucchini and grill the asparagus for 8 to 10 minutes, depending on their size. Its easier to have all the vegetables cooked and set aside before making the rice.
Heat the vegan wine in the microwave until hot.
In a Dutch oven type pan, heat on medium heat, when heated add 2 tablespoons of Olive oil, then add in the leeks/green onions and the rice, cook stirring for about 7 to 8 minutes, the rice should start having bright white spots in the center, then CAREFULLY add in the hot vegan wine, it may splatter up if not careful. Stir, once the vegan wine evaporates, ladle in the warmed stock, only one ladle at a time, do not add more liquid until the last ladle was absorbed. The ladling process takes approximately 20 to 25 minutes. You must continually stir the rice as you do this, when you are down to just 2 cups of stock, add the tomatoes and mushrooms into the rice. When you have completed the ladling process, add in the zucchini and asparagus(which I cut into 3rds), and tear basil leaves into small pieces and add, if using vegan parmesan cheese, toss in about 1/2 cup, then cook for a couple of more minutes.
Serve in warmed bowls. I served this with a nice sourdough bread from a bakery and tossed a bit more Vegan parmesan on top of the rice before serving. This recipe is great without the vegan parmesan too!