Stuffed Risotto

Author: Janet Hudson Status: published Published: Oct 18,2009 license cc-by tags: Rice, Vegan, Onion, Peas, Mushroom, Risotto, RiceParmesan, Panko, VeganMofo, Seitan, SoyKreme, Marinara, 0   Share on Facebook Share on Twitter

Something a little different tonight....risotto, stuffed with seitan, peas, and mushrooms, with rice Parmesan, then rolled in Panko.
It is great either fried or baked.
Serve it with a nice marinara sauce:)
Recipe to follow:

Folllow the previous Risotto recipe- you can make any type. Allow it to get cold.
In the meantime, make a filling:
I used 1/4 cup minced seitan with 4 tbsp peas, a handful of mushrooms and some shredded veggie cheeze.
Have 1 cup of your favorite red sauce on hand, some Panko crumbs and some Rice Parmesan.
Take some Risotto and form it like a cup in your hand, place some of your seitan mixture in the center and sprinkle with soy cheeze. Cover it up and roll in a ball.
Roll in seasoned or plain panko and Rice Parmesan.
Place on greased cookie sheet and bake 30 minutes at 425 degrees or fry in canola oil. Serve with red sauce and a green salad.
Serves 4 plus.

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