Vegetable Broth - Low Sodium
6 cups
Cutting board & knives
Vegan Butter
2 Tbsp.
Olive Oil
2 Tbsp.
Arborio Rice
1 1/2 cups
Measuring spoons
Yellow Onion - Finely Chopped
1/4 cup
Garlic Clove - Minced
1 each
Measuring cup
White Wine
1/2 cup
Shitake & Baby Bella Mushrooms - Sliced
6 oz.
Basil
1/4 cup
Medium skillet
Salt
To taste
Pepper
To taste
Medium saucepan
Finely chop yellow onion Mince garlic clove
Slice mushrooms Chop basil leaves
Ladle
1. Place the broth in a medium sized sauce pan and bring to a low simmer over medium heat. While the broth heats, heat skillet over medium heat and 2 Tbsp. of olive oil. Add the onion and cook until soft and translucent without becoming brown, about 3 minutes. Add mushrooms and garlic and sauté for 2 minutes. Add rice and sauté for another 2 minutes. 2. Raise the heat to medium and add the wine to the rice mixture. Stir until the wine is absorbed, 2 to 3 minutes. Begin adding the hot broth one cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next. Cook the rice until al dente (tender but slightly chewy), about 20 minutes. If you use up all of the hot broth and the rice isn't cooked, change to hot water.
3. Remove pan from heat and add basil, 2 Tbsp. of vegan butter. Add salt and pepper.
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December 2020
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