Recipe By: Robin Robertson
Serving Size: 4

1/4 cup dried porcini mushroom
1 cup boiling water
3 tablespoons olive oil or water or broth
2 shallots, minced
1 large garlic clove, minced
1 1/4 cups arborio rice
2 cups mushrooms, cremini; chopped
2 1/2 cups vegetable stock
1/4 cup white wine
2 teaspoons fresh thyme leaves, chopped
1 teaspoon salt
1/2 cup soy parmesan
1 tablespoon fresh parsley, minced
freshly ground black pepper

Soak the dried porcini mushrooms in the boiling water for 30 minutes. Drain, reserving 3/4 cup of the soaking liquid. Chop the mushrooms and set aside.

In a medium skillet sauté the shallots and garlic until softened, about 1 minute.

Transfer the garlic & shallots to a 3 1/2-4 quart slow cooker and add the rice, all the mushrooms, the reserved soaking liquid, stock, wine, thyme, and salt. Cover and cook on HIGH for about 2 hours or until all the liquid is absorbed.

About 5 minutes before the risotto is finished, stir in the soy cheese and parsley and season to taste with pepper. Spoon into a shallow serving dish and serve hot.

“Fresh From the Vegetarian Slow Cooker”

NOTES: Submitted by Sue in NJ, taken from an article in the Nov/Dec 2005 issue of VegNews magazine

Author’s note: Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with your family, soaking in the tub, or reading a good book.

**Nutritional info using broth or water instead of olive oil:

Per Serving: 383 Calories; 3g Fat (7.9% calories from fat); 14g Protein; 73g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1568mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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