Vegetable risotto recipes

By on August 31, 2011
Approx. serves 31 clove garlic
1 medium size onion
6 pcs. cherry tomato
5 pcs. small green bell pepper
150 gms canned red kidney beans
10 pcs. string beans
7 tbsps. extra virgin olive oil
1 cup Koshihikari rice
2 pcs. Laurel leaves
1/2 tsp. dried rosemary
1/2 tsp. thyme
Sea salt and freshly ground pepper to taste
1/3 tsp Jamaican pepper powder
1/2 tsp Turmeric powder
2 tbsps. Massel Beef style stock powder
2 cups Water
Grated parmesan cheese
1. Cut green bell pepper into half, remove seeds and wash.
2. Cut cherry tomatoes into half.
3. Chop garlic and onions.
4. Drain canned kidney beans.
5. Grease a medium size casserole. Set burner to medium and saute garlic until slightly brown.
6. Add chopped onions and mix until brown. Add sliced tomatoes, green bell pepper, red kidney beans, string beans and mix well. Set temperature to low and cover for 2 minutes.
7. Put Japanese rice in a bowl and wash in running water 2 times. Add 2  cups water to the rice and pour into the casserole. Set temperature to high and mix so that vegetables are on top and rice at the bottom. Cover and bring to a boil.
8. When rice starts boiling, adjust temperature to low and add laurel leaves, dried  rosemary, thyme, ground pepper, Jamaican pepper, turmeric and Massel Beef style stock powder,  and slowly stir. Cover again and allow rice to cook for another 15-20 minutes until you get a thicker consistency.
9. When done, remove casserole from heat immediately. Your risotto should appear creamy and oozy. Garnish with parmesan cheese. Serve hot.
Approx. serves 3
2 long eggplants or 4 short ones
1 medium size onion, sliced
1 minced clove garlic
100 grams  minced ginger
1 cup Koshihikari rice
2 cups of water
1 cup lentils (half cooked)
1 tsp. Garam Masala powder
1 tbsp. Massel beef style stock powder
5 tbsp. Extra virgin olive oil
Grated pecorino cheese for topping
1. Dice-cut the eggplants. Wash and set aside.
2. Grease casserole with extra virgin olive oil and set temperature to high.
3. Saute garlic until slightly brown.
4. Add onions and ginger. Mix well and cover pan for 1 minute.
5. Wash rice twice in running water.   Mix 2 cups of water with 1 cup rice and pour mixture into casserole.
6. Add lentils, stir and cover. Adjust heat to high, cover and allow to boil.
7. After boiling, add Massel beef style stock powder and stir.  Cover again until the rice is cooked to a creamy consistency.
8. Top with pecorino cheese, serve hot with a whole grain German bread.
Massel Stock Powder Beef style is the closest substitute to meat flavor minus the transfat, gluten, lactose, MSG and cholesterol. Vegetarians need not worry as this miracle product has no animal content but does wonders to all sorts of dishes.Available at the food corner of Don Quixote and comes in 2 other flavors: Vegetable and Chicken.Price ¥568 

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