Vegan Risotto

Ingredients

• Arborio rice
• shallots
• garlic
• organic veggie broth
• organic spinach
• organic basil
• organic parsley
• shitake mushrooms
• organic olive oil
• coconut oil
• cumin
• curry powder
• black pepper
• coriander
• fenugreek
• salt

Cooking

Day before

In large skillet toast 24 oz Arborio rice, 2 diced shallots, on 6 cloves of garlic minced on medium-low heat for 10 minutes or until shallots begin to brown. Increase heat to medium, add 4 cups warm water 1/2 cup at a time to simmer, adding water when needed (mostly absorbed). Stir sparingly. Add 2 tbsp or more olive oil, 1 tbsp coconut oil. Add 4 cups veggie broth in 1/2 cup increments, as with water, simmering for 20-30 minutes or to al dente. Stir sparingly. Fold in chopped mushrooms and finely diced parsley toward the end as you’re turning off the heat. Add 2 heaping tbsp cumin, 2 dashes curry powder, coriander, black pepper, fenugreek, and salt to taste. Transfer to generously oiled (olive + coconut) baking pans. Add chopped spinach and basil to the top and sprinkle with the juice of a large lemon. Refrigerate or freeze until needed.

Day of

Thaw (if needed). Stir in spinach and basil, if desired. Poor 1 cup of white wine into each of 2 baking pans. Bake 15 minutes at 300 or until hot through.