A savory pumpkin risotto with roasted market veggies shallots, and sage.
Short History: Risotto’s history is tied with the history of rice in Italy, which was first introduced by the Arabs in the Middle Ages. The humidity in the Mediterranean is prefect for growing short-grained rice, and the popularity of rice grew through Italy. However, it wasn’t until the “outside world” discovered the quality of Italian rice that the money came in for the industry, and it became more accessible for the poor – previously it was too expensive for most of the people of the country to consume it regularly. The increased popularity of rice combined with the slow-cooking and rich flavor principles that were popular in Milan gave rise to Risotto. This Risotto from The Vegan Taste is a great source of protein, fiber, choline, antioxidants, and more!
Reheating Instructions: Add 2 tablespoons of water and warm in a pan over medium heat until hot.
“WOW. So cheesy and creamy tasting, my favorite meal this week!” – Ashley Fr. from Buckeye
“My favorite of the week. Cooked perfectly which isn’t easy to do.” – Steve Ke. from Peoria
“this is one of my all-time favs! I loved how cheesy and rich tasting it was. Please make this again.” – William La. from Phoenix