Soy Parmesan Parsley Risotto
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Author: Janet Hudson Status: published Published: Apr 30,2010 license cc-by tags: Rice, Vegan, Parsley, SoyCreamer, SoyParmesan,
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Share on TwitterLast night's dinner. Simple. I popped it in the oven for 5-7 minutes after cooking. Kind of unconventional but yummy.
Here is the recipe:
2 tablespoons EVO
1 small onion, finely chopped
1 clove garlic, crushed
3 teaspoon minced fresh parsley
Salt and pepper to taste
2 cup soy creamer
1 cup rice
1 teaspoon vegetable margarine
2 cup soy Parmesan
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, and rest of the spices and herbs. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Add cheeze. Continue to stir, 20 minutes or so until the creamer is absorbed.
When the rice has finished cooking, stir in the margarine and remove from heat. Serve hot.
Serves 6-8
If you want it less creamy, reduce the creamer to 1 cup and use 1 cup of water instead.
