Vegetarian Awareness Month is almost over, but we’re not done giving away vegetarian cookbooks! Our next pick is Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals by J.M. Hirsch and Michelle Hirsch. The authors, a mother-son team, have created over 150 easy-to-make recipes that pack a flavorful punch. Here are two recipes that we thought sounded delicious for fall: Peppery Pumpkin Risotto and Wasabi-Ginger Mashed Potatoes. Don’t forget to leave a comment for your chance to win a copy of the book!
Peppery Pumpkin Risotto
Start to finish: 35 minutes
Makes 4 servings
We love the sinful taste of risotto, all thick and creamy. The pumpkin gives this dish a beautiful color and a rich flavor.
TIP: Fresh winter squash, such as butternut, is a great substitute for pumpkin. Cut roughly 3/4 pound of peeled winter squash into cubes, then steam until tender. Mash and use as directed.
1. Rinse the rice in a mesh strainer and drain.
2. In a large skillet, combine the oil, margarine and onion and saute over a medium flame until the onions are soft, about 6 minutes.
3. Add the rice and stir well until coated with the oil and margarine. Increase the heat to medium-high and add the wine. Stir constantly until the wine has been absorbed.
4. Begin to add broth, 1/2 cup at a time, stirring constantly and adding more liquid as it is absorbed.
5. When the rice has absorbed the broth, reduce the flame to medium-low. Taste to check the texture. The rice should be firm but cooked through. If the rice is too hard or dry, add additional broth, 1/2 cup at a time. When the rice is at the desired texture, stir in the pumpkin, ginger and cayenne pepper.
6. Cook 2-3 minutes, then add salt, black pepper and soy Parmesan and mix well. Serve immediately.
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