[recipe] Spring Risotto

1T Olive Oil
1/2 White Wine
1 Shallot
2 Cloves Garlic, Minced
1T Chopped Fresh Basil
1t Chopped Fresh Parsley
1/2 T Red Pepper Flakes
Salt & Pepper
1C Arborio Rice
1/2 C Lemon Juice
4C Vegetable Broth + 1 C Water (mixture should be simmering)
1 C Peas
1 C Chopped Artichoke Hearts

Cook Oil, Shallot, Garlic, Herbs & Spices in wine over medium heat for 5 minutes or until shallot softens
Stir in Rice and Sautee 3 minutes or until rice absorbs all liquid
Add in lemon juice and cook until absorbed
Add broth/water mixture in 1/2 C batches until gone,8 stirring constantly so that the rice absorbs the liquid between each addition*
Add in peas and artichoke hearts- stirring until incorporated and excess water is absorbed

*Takes about 30-45 minutes
Top with Parmesan cheese
Enjoy hot with Cracked Rosemary Bread

10 Tortillas (flour, wheat, corn, etc.)
5 Large, Ripe Tomatoes
4oz Canned Jalapenos
4 Cloves Garlic
1t Sugar
1t Salt
1 t Pepper
2 Medium Sized Onions
1t Coriander
1t Cumin
1T Crushed Red Pepper
1T Oregano
2 Medium Sized Yellow Squash Cut Into 1/4" Pieces
1 14oz Can Black Beans (drained)
1 Package of Extra Firm Tofu (crumbled and drained)
1C Shredded Pepper Jack Cheese (can use chedder, jack, etc.)

Make Sauce:
In food processor, combine tomatoes, 2 cloves garlic, jalapenos (with juice), sugar, salt and pepper.  Process until smooth and set aside.

Make Enchilada Filling:
Saute Onions with remaining 2 cloves garlic and spices.   Cook over medium heat 5 minutes. 
Add Squash and Saute another 5 minutes.
Add Beans and Tofu and cook another 10 minutes.
Season with additional spices, salt & pepper to taste.

Assemble Enchiladas:

Spray 13"x9" Baking Dish
Warm Tortillas one at a time and drop 1/4C-1/2C filling and roll tightly
Place in Dish with no space between
Cover with sauce
Sprinkle additional cheese on top if desired
Bake at 400 for 30 minutes covered with tin foil
Remove tin foil and bake additional 15 minutes until bubbling

Recipe created 2/9/07 by Meg

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