Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper Parmesano Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009  You can if you like, but Paremsano is vegan cheese replacer. Jo - fraggle Tuesday, July 14, 2009 5:08 PM Re: Broad Bean Risotto i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 is that a brand of vegan cheese out there then? any good? here, parmesano is parmesan cheese...that's the way both sets of my grandparents would pronounce it...... that and parmigiano... "jo.heartwork" Jul 14, 2009 12:54 PM Re: Broad Bean Risotto  You can if you like, but Paremsano is vegan cheese replacer. Jo - fraggle Tuesday, July 14, 2009 5:08 PM Re: Broad Bean Risotto i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009  Sorry - wrong spelling - it's Parmazano. Jo - fraggle Tuesday, July 14, 2009 6:45 PM Re: Broad Bean Risotto is that a brand of vegan cheese out there then? any good? here, parmesano is parmesan cheese...that's the way both sets of my grandparents would pronounce it...... that and parmigiano... "jo.heartwork" Jul 14, 2009 12:54 PM Re: Broad Bean Risotto  You can if you like, but Paremsano is vegan cheese replacer. Jo - fraggle Tuesday, July 14, 2009 5:08 PM Re: Broad Bean Risotto i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 where can you find that, I haven't heard of that? I'd love to give up the "real thing" for a good imitation!Lori jo.heartwork Tuesday, July 14, 2009 9:54 AM Re: Broad Bean Risotto  You can if you like, but Paremsano is vegan cheese replacer. Jo - fraggle Tuesday, July 14, 2009 5:08 PM Re: Broad Bean Risotto i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 hola lori i see you said you lived on the west coast. there is a brand of vegan "parmesan" i've seen a bunch of places which is made from walnuts Ann Hall Jul 14, 2009 4:44 PM Re: Broad Bean Risotto where can you find that, I haven't heard of that? I'd love to give up the "real thing" for a good imitation!Lori jo.heartwork Tuesday, July 14, 2009 9:54 AM Re: Broad Bean Risotto  You can if you like, but Paremsano is vegan cheese replacer. Jo - fraggle Tuesday, July 14, 2009 5:08 PM Re: Broad Bean Risotto i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2009 Report Share Posted July 15, 2009 oh how yummy does that sound!! I'd love that, I love walnuts!! And that is so much healthier. Yup I live in Oregon, grew up in Southern CA though, so always on the coast. I remember when Trader Joe's came out with their veggie burger, first of it's kind that we knew about, we were so thrilled. fraggle Tuesday, July 14, 2009 3:39 PM Re: Broad Bean Risotto hola lori i see you said you lived on the west coast. there is a brand of vegan "parmesan" i've seen a bunch of places which is made from walnuts Ann Hall Jul 14, 2009 4:44 PM Re: Broad Bean Risotto where can you find that, I haven't heard of that? I'd love to give up the "real thing" for a good imitation!Lori jo.heartwork Tuesday, July 14, 2009 9:54 AM Re: Broad Bean Risotto  You can if you like, but Paremsano is vegan cheese replacer. Jo - fraggle Tuesday, July 14, 2009 5:08 PM Re: Broad Bean Risotto i'm gonna assume we can ignore/replace the cheese? heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto 450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2009 Report Share Posted July 15, 2009 There's also the Uncheese Cookbook. I wasn't a cheese fan, but I've known people who've made various vegan " cheeses " using cashews with recipes from that book. Also, somewhere in the archives is a " parmesan " recipe using IIRC mostly nutritional yeast and salt. At 6:39 PM -0400 7/14/09, fraggle wrote: ....there is a brand of vegan " parmesan " i've seen a bunch of places which is made from walnuts Ann Hall where can you find that, I haven't heard of that? I'd love to give up the " real thing " for a good imitation! Lori jo.heartwork You can if you like, but Paremsano is vegan cheese replacer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2009 Report Share Posted July 15, 2009 It's a powdered vegan cheese. I really don't know if it tastes like parmesan as I never had any of that. It does add a mild cheesy flavour to white sauces etc. I use it occasionally if I do a vegetable pasta bake, or stuffed marrows etc. Jo Re: Broad Bean Risotto is that a brand of vegan cheese out there then? any good? here, parmesano is parmesan cheese...that's the way both sets of my grandparents would pronounce it...... that and parmigiano... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2009 Report Share Posted July 15, 2009 It is in health food stores here in the UK. You can get it online from places like VeganStore and Cruelty Free Shop. Jo , " Ann Hall " <arborhall wrote: > > where can you find that, I haven't heard of that? I'd love to give up the " real thing " for a good imitation! > Lori > > > jo.heartwork > Tuesday, July 14, 2009 9:54 AM > > Re: Broad Bean Risotto > > >  > > > You can if you like, but Paremsano is vegan cheese replacer. > > Jo > > - > fraggle > > Tuesday, July 14, 2009 5:08 PM > Re: Broad Bean Risotto > > > i'm gonna assume we can ignore/replace the cheese? > > > > > > heartwerk > Jul 14, 2009 2:44 AM > > Broad Bean Risotto > 450 g broad beans, shelled > 3 tablespoon olive oil > 1 onion, peeled and chopped finely > 2 cloves garlic, peeled and chopped > 500g risotto rice > 1.7 litres hot vegetable Stock > 1 tablespoon fresh thyme sprigs > Black Pepper > Parmesano > > Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread. > > > > " Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me. " > Quote Link to comment Share on other sites More sharing options...
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