The Vegan Slow Cooker by Kathy Hester

Author:Kathy Hester
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2011-09-30T16:00:00+00:00

BASIC FUSS-FREE RISOTTO

SOY-FREE GLUTEN-FREE

Risotto can be used as a base to show off fresh, sautéed, or steamed seasonal herbs and veggies. This is a dish that you can make on a weeknight after you come home from work because it only takes 1 1/2 to 2 1/2 hours to cook in the slow cooker. There’s almost no stirring compared to the stove-top version, so you can even relax while it’s cooking!

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INGREDIENTS:

3 cups (705 ml) water

1 1/2 cups (280 g) Arborio rice

2 cloves garlic, minced

2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)

Salt and pepper, to taste

DIRECTIONS:

Add the water, rice, garlic, and bouillon to the slow cooker. Cook on high for 1 1/2 to 2 1/2 hours, until the rice is cooked through but still al dente. Stir every 30 minutes and add extra water if needed. Season with salt and pepper to taste.

Serve topped with assorted seasonal sautéed or steamed veggies.

YIELD: 6 servings

TOTAL PREP TIME: 5 minutes

TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours

SERVING SUGGESTION

For a stunning dish, steam some purple and orange cauliflower florets. Serve on top of the rissoto for a burst of color. You can also add some rainbow chard. Cut the colorful stems small and sauté them.

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