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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Here's another fall-tasting recipe with apples. This is actually fairly low in fat, and vegan as written. If desired, you can add 2 tablespoons of Parmesan cheese - stir it in just before serving. Ingredients:
4 cups vegetable stock |
1 onion, minced |
1 1/2 tablespoons olive oil |
1/2 lb shiitake mushroom, fresh or: soaked,thinly sliced |
3 cloves garlic, minced |
1 granny smith apple, diced |
1 cup arborio rice |
2 teaspoons dried thyme |
salt and pepper |
Directions:
1. Bring the stock to a simmer in a large pan.
2. In a seperate pan, saute the onion in the oil until translucent (~4minutes).
3. Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft.
4. Add the apple and stir briefly; then add the rice and cook for 1-2 minutes.
5. Raise the heat to medium high and add 1 cup of stock.
6. Stir the rice constantly, keeping at a simmer.
7. As the liquid is absorbed, continue to add small amounts of stock.
8. Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme.
9. Season with salt and pepper and serve immediately.
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