Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 vegan with soy cheese * Exported from MasterCook * Shiitake Apple Risotto Recipe By :Ken Charney Serving Size : 4 Preparation Time :0:45 Categories : Rice {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable stock 1 small onion -- finely chopped 1 1/2 tablespoons olive oil or butter 1/2 pound fresh shiitake mushrooms -- discard stems and thinly slice the caps 3 garlic cloves -- minced 1 small Granny Smith apple -- 1/2-inch dice 1 cup Arborio or other risotto rice Salt and freshly ground black pepper -- to taste 2 tablespoons Parmesan cheese (or soy alternative) 2 tablespoons minced fresh thyme -- (2 teaspoons dry) 1. Bring the vegetable stock to a gentle simmer in a medium saucepan. 2. In a wide, heavy-bottomed saucepan saute the onion in the olive oil or butter over a medium-low flame until soft and translucent, about 3 to 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft, about 5 minutes. 3. Add the apple and stir once or twice. Add the rice and cook, stirring constantly, for 1 or 2 minutes, or until the grains begin to turn opaque. Raise the heat to medium high and add 1 cup of simmering stock. 4. Stir the rice constantly and allow to simmer, but not boil. When all the liquid has been absorbed by the rice, add another 1/2 cup of stock and repeat. Continue this until all stock is used, about 20 to 25 minutes. 5. Season with salt and pepper. Remove the risotto from the heat and stir in the cheese and thyme. Serve immediately. Makes 2 to 4 servings. Source: " The Bold Vegetarian Chef by Ken Charney (Wiley 2002) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 10g Fat (20.8% calories from fat); 12g Protein; 73g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 1685mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat. NOTES : For an Asian-Italian twist, try Charney's shiitake-apple risotto. Because risottos can come together quickly, Charney recommends having all ingredients ready before starting. Nutr. Assoc. : 0 0 0 3386 0 0 0 2081 0 1034 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Funny you should post this! My fiance and I went aple picking and we were wondering if there was a way to use up our fresh apples in dinner and not just desert?? This is a good one.. if anyone else has ideas- let me know ) kitpath [kitpath] Wednesday, October 09, 2002 4:01 PM Veg-Recipes VEGAN - shiitake apple risotto vegan with soy cheese * Exported from MasterCook * Shiitake Apple Risotto Recipe By :Ken Charney Serving Size : 4 Preparation Time :0:45 Categories : Rice {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable stock 1 small onion -- finely chopped 1 1/2 tablespoons olive oil or butter 1/2 pound fresh shiitake mushrooms -- discard stems and thinly slice the caps 3 garlic cloves -- minced 1 small Granny Smith apple -- 1/2-inch dice 1 cup Arborio or other risotto rice Salt and freshly ground black pepper -- to taste 2 tablespoons Parmesan cheese (or soy alternative) 2 tablespoons minced fresh thyme -- (2 teaspoons dry) 1. Bring the vegetable stock to a gentle simmer in a medium saucepan. 2. In a wide, heavy-bottomed saucepan saute the onion in the olive oil or butter over a medium-low flame until soft and translucent, about 3 to 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft, about 5 minutes. 3. Add the apple and stir once or twice. Add the rice and cook, stirring constantly, for 1 or 2 minutes, or until the grains begin to turn opaque. Raise the heat to medium high and add 1 cup of simmering stock. 4. Stir the rice constantly and allow to simmer, but not boil. When all the liquid has been absorbed by the rice, add another 1/2 cup of stock and repeat. Continue this until all stock is used, about 20 to 25 minutes. 5. Season with salt and pepper. Remove the risotto from the heat and stir in the cheese and thyme. Serve immediately. Makes 2 to 4 servings. Source: " The Bold Vegetarian Chef by Ken Charney (Wiley 2002) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 10g Fat (20.8% calories from fat); 12g Protein; 73g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 1685mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat. NOTES : For an Asian-Italian twist, try Charney's shiitake-apple risotto. Because risottos can come together quickly, Charney recommends having all ingredients ready before starting. Nutr. Assoc. : 0 0 0 3386 0 0 0 2081 0 1034 0 **************************************************************************** *** To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Read or search old messages: Veg-Recipes/messages **************************************************************************** *** Quote Link to comment Share on other sites More sharing options...
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