A creamy risotto with mole amarillo, squash, cauliflower, and yellow split peas
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 perfect for growing short-grained rice, and the popularity of rice grew throughout 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: Warm over medium in a pan
“Every bite was delicious. Such a unique dish!” – Stephanie Th. from Gilbert
“Delish. Much creamier consistency than I expected for a vegan risotto.” – Cheryl Ol. from Scottsdale
“The depth of flavor for this dish really snuck up on me. Delicious!” – Heather St. from Phoenix