The author of Almost Vegetarian presents the one book that full-time and part-time vegetarians need on their shelvesa book that contains more than 600 contemporary low-fat recipes and invaluable nutritional and culinary information about the vegetarian way of life. 500 line drawings.
|Publisher:||Crown Publishing Group|
|Product dimensions:||7.83(w) x 9.58(h) x 1.86(d)|
About the Author
Diana Shaw is the author of four vegetarian cookbooks. She has contributed to a number of magazines, including Cook's Illustrated, Metropolitan Home, and Vegetarian Times.
Recipes from The Essential Vegetarian Cookbook
Risotto with Fresh Tomato and Basil
Serves 6 as a starter or side dish, or 4 as a main dish
Total Time to Prepare: 50 minutes
Refrigeration/Freezing: Refrigerate up to 2 days. Do not freeze.
If summer had nothing else to recommend it, fresh basil and native tomatoes might be enough, especially in simple dishes such as this.
4 cups vegetable broth
1 tablespoon extra virgin olive oil
1 garlic clove, sliced
2 shallots, minced
1/2 cup torn fresh basil leaves
2 ripe tomatoes, peeled, seeded, and chopped
1 cup arborio or carnaroli rice
1/4 cup Parmesan cheese, or more, if you'd like
1. Pour the vegetable broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.
2. Meanwhile, heat the oil in a separate saucepan over medium-high heat, swirling the pan to coat the bottom. Add the garlic, and swish it through the oil to season it. When the garlic begins to color, about 40 seconds, remove and discard it. Add the shallots and basil and stir until the basil wilts and the shallots soften, about 6 minutes.
3. Add the tomatoes and cook, stirring constantly, until they break down into a thick sauce, about 5 minutes. Add the rice and stir to coat with the tomatoes, about 1 minute.
4. Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed by the rice, about 5 minutes. Add another ladleful and keep stirring until this, too, has been absorbed.
5. Continue the process, adding broth about 1/2 cup at a time and stirring until the rice kernels are plump and no longer chalk white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy. This should take 25 to 30 minutes altogether. Finally, stir in the 1/4 cup of [[[broth and the]]] grated Parmesan. Continue stirring until there's no liquid left on the surface and the cheese is well distributed throughout.