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Vegetarian Risotto

  • 3 1/2 cans (14.5 oz ea) vegetable broth
  • 1 1/2 cups white Basmati rice
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1 (10 oz) package frozen leaf  or chopped  spinach, thawed, drained
  • 1 1/2 cups frozen green peas
  • 1 can Diced Chik vegetarian chicken
  • 1/2 can sliced mushrooms (or more if you like)
  1. Sauté chopped onion in butter until onion is softened, but not browned.
  2. Add rice and stir to coat rice with butter.
  3. Add 1/2 can vegetarian broth and increase heat to medium high, stirring frequently, continue to add broth as rice absorbs it, adding about 1/2 can each time.
  4. When rice begins to get tender (after about 30 minutes) stir more frequently to make rice creamy.
  5. Add spinach, peas, and mushrooms, stir to cook slightly.
  6. Add vegetarian chicken product (may use any TVP-type chicken product instead of canned Diced Chik) and stir to heat thoroughly.
  7. Let stand, covered, 5 minutes then serve.

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