Find out more about me here. The mushroom flavor cooks in so well with the risotto rice, and it makes a perfect savory entre. Brown Mushrooms, sliced cup Parmesan Cheese, grated I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Bring 4 cups water to a boil and add the farro and salt. Cover with the stock, bring just to a boil over high heat, skim off, 1) Soak porcini mushrooms in 240ml hot water for 15 minutes. Rinse the chicken bones and pat them dry. Ladle cup of vegetable broth into the pan and stir continually till absorbed. Cover and simmer for around 20 minutes until the broth is mostly absorbed. Add the garlic and rice and stir for another minute, until fragrant. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Reduce the heat to low, and add the white wine. Add rice, cook for 1 minute, stirring to coat. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Turn the steam release handle to the sealing position. 1 T Extra Virgin Olive Oil Arborio rice releases starch as it cooks, creating a creamy consistency even without the addition of dairy. Add the s, 1) Pop the stems from the mushrooms and reserve. Place a few piec, Before cooking your sugar, have ready a parchment lined baking tray, a few clean tablespoons and a few wooden spoons with straight, unpainted handles. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes. Add garlic, cook until fragrant, about 1 minute. Bring broth and 2 cups water to a simmer in saucepan. In a large frying pan or flameproof casserole dish, heat the olive oil and butter. Spread them out on two rimmed baking sheets in a single layer with a little room betwee, 1. The pickled cabbage leaves a slight t, Prepare the stock. 2) Meanwhile, in a large non-stick frying pan over, 1) Preheat oven to 180C/Gas 4. Add the rice and barley and cook until al dente, 15 minutes. Add spinach and cook for two minutes. My love for a good mushroom risotto goes back a long way. 2) Steam a selection of spring vegetable till al dente. Pour in enough of the stock to cover the rice. Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. 2) Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Cook, stirring, until fragrant, about 30 seconds. Pulse the vegetables until finely chopped but still chunky. Directions Pour vegetable stock into a large pot and bring to a boil over medium heat. Stir in the mushrooms. Add wine to the pot and simmer until absorbed. Add onion, cook until translucent, about 3 minutes. Heat the oil in a large skillet over medium heat. Drain beans and rinse. When the liquid has come to a boil, pour over the bulgur. Bring to a boil, low, In a large saute pan heat 60ml of the olive oil. Meanwhile, coo, Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about three minutes. 2. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water. Add the paprika, ginger, ground coriander and thyme and fry for another 30-60 seconds until combined. Add the kale and mix. Pour 1 litre boiling water into a saucepan. Vegetable risotto A green-speckled risotto, made vibrant with peas, baby spinach and asparagus. Saut the veggies. 1) For the chicken stock: preheat oven to 230C. 1) Rub tenderloin with oil, salt, pepper, and rosemary. Roast for 40 minutes, until browned, turning once with a spatula. You can use chestnut mushrooms for mushroom risotto . You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Stir the mixture together wit, Sauce: 4 oz. It is what the Italians call arancina, which means orange in reference to the shape of the risotto ball. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside. Your feedback is really appreciated! Remove garlic, and stir in the parsley, celery, salt, and pepper. Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). The part of this recipe that does have some flexibility is the mushrooms. 2) In a medium saucepan boil the water and cook the chow m, 1) In a large saucepan combine the dried mushrooms, ginger and garlic with the water. Drizzle three tablespoons of olive oil over both sides of the mushrooms. 5. The Mushrooms. 2) Arrange 2 slices of smoked salmon on the cream cheese and place the remaining bagel halves on top. White Mushrooms, sliced 1 t Thyme Salt and Pepper to Taste 1 cup Arborio Rice cup Dry White Wine Meanwhile, heat oil in a 6-qt. Add the white wine and simme, Beet risotto: Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. 26 Creative Soups to Make the Cold Weather Bearable. Serves: 4-6, 4 cups Vegetable Broth Toss the mushrooms in enough olive oil to coat and sprinkle with salt Add mushrooms to a baking sheet. Heat oil in medium skillet over medium heat. Turn off the heat and stir in the 2 Tbsp of vegan butter. Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Ingredients 2 tablespoons olive oil 2 medium shallots, finely diced 450 g (1 lb) chestnut mushrooms, roughly chopped *(See Notes). Optional Garnish: Instructions. Set them on a greaseproof paper-lined baking tray. Once melted, add in the shallot & cremini mushrooms. Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. 2) Using a slotted spoon, remove 4 tbsp of saut, 1) Heat the olive oil and butter in a medium saucepan over medium heat. 1) Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen string and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Reduce the heat and simmer until the broth absorbs the seasonings, about, 1) Place the dried mushrooms in a small bowl and cover with 375ml very hot water. Turn the heat to medium-low and add the rice. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Cook for a few more minutes until the rice is hot and most of the excess liquid has been absorbed. Reduce the heat to low, bringing the stock to a simmer. Its also ideal (though not crucial) if your vegetable stock is hot when it goes into the risotto, this allows it to absorb more easily with the rice. Add the remaining stock and blend. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. STEP 2 Heat 2 tbsp vegan butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Ad, This was invented as a way of using up leftover risotto from the night before. Remove the stems from the mushrooms and chop them finely. 2) Working in batches, griddle the vegetables until ten, 1. Add half of the remaining stock and . Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water. Add the macaroni and cook until it is al dente, about 6 minutes. Firstly, heat the olive oil in a large saucepan over a medium heat. Sprinkle the mushrooms with salt and pepper. 1) In a medium bowl mix together the roasted red peppers, olives, cheese, spring onions, olive oil, salt, and pepper. Set aside. Will make again. Add arborio rice and cook for 1 minute, stirring occasionally. 1. 1. Place a griddle pan over medium heat. Whip the egg whites and cream of tartar first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Pour in the rice and fry for 1 minute until the rice turns glassy around the edges of the grains. Then add dry white wine (or more vegetable broth) and stir gently. Case in point: This recipe is *full* of spinach, tomatoes and basil. 3) Add in chopped onion and cook for a couple minutes more. Using a fork, pull chicken meat from bone in shreds. Stir until the sa, Notes: The Chinese name for spring roll is 'chun-juen', which is a literal translation - 'spring roll', but there is no evidence to suggest that this is a dish served only during springtime. Vegan Mushroom Risotto, a famous dish among vegan recipes with mushrooms, is a complete protein and energy source. 2) Add the mangetout to the same boiling water and cook for 1 min, until, For the risotto al salto:1) Spray cooking spray into a small non-stick frying pan over medium-high heat. Parmesan Cheese Return mushroom mixture to the pan reserving some for topping. To prepare the papers: Dip rice paper sheets two at a time into cold w, 1) In a medium saucepan, bring the stock to the boil over medium-high heat. About 2-3 minutes. Then remove the lid and add the risotto rice and saut it with the onions, mushrooms and garlic. ** Nutrient information is not available for all ingredients. Add thyme and cook 1 min, until fragrant. STEP 3: Add the diced mushrooms and saut until tender. pan-fry them until they are soft, approximately 4 - 5 minutes, stirring occasionally. Stir to combine & cook 2-3 minutes longer. Place a pot with a mushroom-infused broth on a low heat and have it simmering. Cut the bagels, For the vegetable saute:Warm the oil in a large skillet over medium-high heat. California Orange County Food Blogger - Recipes Restaurants, Adventures & Travel. You add it in after the rice, and let it cook off and absorb with the rice before you add in the stock. It turned out great. Heat the oil in a large frying pan or wok, and add the onion, garlic and mushrooms. Season with salt and pepper to taste. Add onions, let cook 2 minutes, the. Chop the soaked mushrooms and set aside. 2) Trim the dry part from the bottom of the cremini stem and quarter. Rude or insulting comments will not be accepted. Do not, Preheat the oven to 275F and line a baking tray with parchment paper. In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots. Drain and discard any water that has been released from the mushrooms. In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. Fresh Rosemary, Saucepan Drain, reserve soaking liquid and set aside. Other popular types of risotto rice according to the Kitchn are carnaroli and vialone nano though apparently you can really use any short grain rice. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. ** Nutrient information is not available for all ingredients. I knew I had to make a batch of vegan mushroom risotto for the blog, and I can tell you, this version doesnt miss the cheese at all. Add cup . Set aside and let the mushrooms soften. Once hot, add 2 tsp oil. (-) Information is not currently available for this nutrient. Cook, stirring occasionally, until crispy and browned. 2) Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Lightly score the tops of, For the steak:1) Position a grill pan on the rack closest to the grill and preheat to high. in a separate pan, sautee the onion with butter, add the rice, and stir for 30 seconds until the rice . Using your hand, mix thoroughly with the vegetables. Add mushrooms: Now add the mushrooms. To make the, 1) Heat oil in a large stock pot over medium heat. Add chicken, cumin, chili powde, Bring a large pot of salted water to boil. Cook for another 2min. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Remove from heat and top with tomatoes. Add the shallot and the garlic and cook until tender, about 2 mins. Transfer to a food processor or blender, add the melted garlic butter and pure for 1-2, For the marinade:1) In a medium bowl, combine the marinade ingredients.For the saffron orzo:1) In a large pot, bring the chicken stock to a boil over high heat. 2. Comment Policy: Your feedback is really appreciated! Add onion and a pinch of salt. And if you love a delicious vegan rice dish then also check out our vegan fried rice and our vegan paella. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Add carrots and, 1) Cook the pasta according to the directions on the packet. Season generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Bring to the boil, reduce the heat and simmer for 30 minutes. Ive used a combination of basic brown and white mushrooms that most grocery stores carry, but you can use others. Add shallots and garlic and cook 1 min. Cook, stirring occasionally, for ten minutes, then add the minced garlic. 6 cups vegetable stock, or more if needed, 2 (8 ounce) packages baby bella mushrooms, chopped, teaspoon freshly cracked black pepper, or to taste. Strain the stock, discarding the sol, 1. Add the mushrooms and cook for a minute before adding in the rice. Cool slightly and coarsely chop; set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Meanwhile, working i, Fill a wok 3/4 of the way up with water and place over high heat. Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles. If you substitute another type of rice, it just wont have the creamy texture you want with risotto. Spo, 1) Preheat the oven to 180C/Gas 4. 3) Add the carrots, 1) In a small bowl, whisk together the vinegar, 3/4 tsp salt, garlic, rosemary, and pepper. Prep the mushrooms. Finely grate the Parmigiano Reggiano and set to one side. Ladle about 1 cups of hot stock over the rice. Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. * Percent Daily Values are based on a 2,000 calorie diet. Add in the garlic and fresh thyme. 1) In a small saucepan, bring vegetable broth to a boil. Remove mushroom mixture from pan and set aside. I used homemade vegetable stock made with plenty of mushrooms for this risotto it makes a huge difference. When almost smoking, add the mushrooms and season with salt and pepper. a generous dash of black pepper 1 cup (200 g) arborio rice 2 1/4 cup (528.75 ml) water or veggie broth or mushroom broth (add some dried mushroom mix powder for additional flavor) 1-2 cups (30 g) baby spinach vegan butter , vegan parm, a handful of chopped parsley for garnish Instructions Put the Instant Pot on saute. Then remove the lid and add the rice and saut it with the onions, mushrooms and garlic. Let the rice soak up the stock. Add entree to mixture and stir until entree is heated through. Cover to keep hot. Put the whole tomatoes, spring onions, and g, Preheat the oven to 160C. 1) Make the ginger-garlic paste. Stir well and allow to cook until they have softened a bit and released some of their water, about 3 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Toss the aubergine, peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. So I made it again sans wine this time and it had ALL the flavor with none of the acidity. Saut the mushrooms. 2) To make the white gazpacho mayonnaise, in the bowl of a food processor combine the almonds, grapes, garlic, sherry vinegar and olive oil, Place a griddle pan over medium-high heat or preheat a gas or charcoal grill. Drizzle with the oil, season with salt and pepper and toss to coat. Transfer beets to a blender or food processor along with 300ml of stock and blend together. DIRECTIONS 1. Its ready when all the stock has been mostly absorbed by the rice. Season with salt and pepper. Its ready when the stock has been mostly absorbed by the rice. Also, I definitely prefer my risotto made with a dry white wine or one that is labeled as a cooking wine.. Shape the risotto into a round patty and add to the pan. I loved that I didnt have to stir it the whole time. 2. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. 2) Chop the carrots diagonally first, then straight. There was a bit too much of an acidic after taste to it I found. If you dont use wine, leave that out and add extra vegetable broth. Add the rice to the pan and saute for 1 minute, stirring continuously. Slice 1 inch off the bottom tough part of the asparagus and cut the stalks into 1 inch pieces. Lower the heat and add the spices and stir well until you can smell, 1) Place all vegetables in a large mixing bowl. Cover pot until mushrooms release water. Stir well and toast for about 1 minute, until the rice starts to make a crackling noise. Season with garlic powder, cayenne, salt and pepper. Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Set in an ice bath. Once melted, add half the mushrooms and cook until pretty golden brown (~4 min). Add dry white wine and stir, for 2 mins or until wine has evaporated slightly. Roast, stirring occasionally, until tende, Soak the mushrooms in in 500g boiling water for 20 minutes then drain the liquid into the stock, discard the last 3 tablespoons of the liquid. In a large saucepan, melt the butter with the oil, then stir in the onion and garlic and cook for 2-3 minutes, until the onion has softened. Sprinkle with the salt and pepper, then mix everything around with your hands until evenly distributed. Step 1: Cook the mushrooms Heat a splash of olive oil over medium heat in a large pot or pan. 2) Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the broth we set aside earlier and submerge rice fully. 2) Melt the butter in a heavy large saucepan over medium heat. 2 t Fresh Rosemary, chopped 1) Preheat the oven to 200C/Gas Mark 6. Add the garlic and cook for one minute more. 15-30 grams (1/2 to 1-ounce) dried mushrooms Stir in 1 cup diluted broth, and reduce heat to medium-low. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. I love making delicious vegan food and creating vegan versions of all your old favorites, so that youll never feel like youre missing out. Cook over a low heat for 15-20min until soft. Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Add the chicken, carrot, cabbage and soy sauce and cook for 2 minut, 1) Place the mushrooms, stock and water in a saucepan and heat, then keep warm on low heat. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Keep working the risotto. Add the mushrooms and cook until they begin to sweat (release their moisture) then brown slightly. Add water and cover the pot. Add mushrooms and saute 5 mins, until tender and releasing juice. Mix well and add the coriander root and then season with salt and pepper. In a saucepan, cook the vegetable stock at a very minimal simmer. Onion Garlic Arborio rice Let's get started: Heat the stock/broth. 3. We used cremini mushrooms (also called brown button mushrooms, baby bellas or portobellini mushrooms) but plain white button mushrooms also work great. 2) Meanwhile, for the vegetable sauce heat 1 tablespoon of oil in a large frying pan or skillet over a medium heat. Add the vegetable broth into a small saucepan. This vegan mushroom and pea risotto is creamy and rich without using any butter or cream. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Your email address will not be published. After 5 mins, then open valve to release pressure, STAND BACK. 2) On a greaseproof paper-lined baking tray place the mushrooms, cavity side up. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. STEP THREE Using a risotto pan or a large saucepan, heat the oil, or broth on medium heat. 3) Stuff the risotto balls with your mushroom and mozzarella. Turn the, 1) In a re-sealable plastic bag add, 3 tbsp of the soy sauce, the ginger, garlic, chili garlic paste and 2 tbsp of the cornflour and mix thoroughly. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. 2) Cook linguine according to package directions. Set pan over medium heat to preheat. Increase heat to high, add white wine. In a large dry saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted. Parmesan Pesto Risotto With Cherry Tomatoes: Ah, pesto! If using veggie broth instead of oil, add enough broth to just cover the bottom of the pan and add more if needed. Try my vegetarian mushroom risotto, when you want the creamy goodness of a classic Italian comfort food side dish. Add 3 cups of vegetable stock and stir well. Awesome! Stir in the garlic and cook for about 1 minute with the shallots, until very fragrant. Remove the mushrooms and place pot back on the stove. Add onion and cook until soft and translucent, about 5 minutes. Strong Asian flavour shines through in a scented broth that uses the shiitake stems and spring onions, along with a bold amount of garlic, ginger and, To prepare the cauliflower pure; cook the cauliflower in a large pan of boiling water with the crumbed vegetable stock cube for 15 minutes, or until tender. Shake the water out and allow the rice to dry in the strainer for 15 minutes. Add the golden sultanas, almonds, turmeric, cumin seed, c, 1) Slice the bagels in half horizontally and spread 1 tablespoon of the vegetable cream cheese over the bottom half of each bagel. Season with 1 teaspoon kosher salt. How To Make This Recipe Pin it! Add the white wine, boil a, Heat the olive oil in a large skillet over medium-high heat. If you would like to add some wine to this then you can add cup of wine to this same recipe. For the roasted mushrooms: Shiitake mushrooms Portobello mushrooms Olive oil Garlic Thyme Salt and pepper For the sauted mushrooms: Olive oil - You can also use dairy-free butter. 6-8 tablespoons extra virgin olive oil. 1) Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. 5) Add one cup of the warm vegetable broth to the skillet and stir constantly, so that it is completely absorbed. Mushroom, which has a very high nutritional value, is very nutritious for people who eat vegan, as it is rich in protein, iron, copper, zinc, selenium, potassium and phosphorus. Add the stock, bring to a simmer then reduce heat and cover. Don't wash them! Cut 5 or 6 slits into the skin on both sides. Add the cabbage, spring onions and water chestnuts. Preheat your oven to 350F. 1) Coat a large skillet or griddle with cooking spray. Turn off the heat and stir in 2 Tbsp of vegan butter. Place the vegetables on the hot pan and grill until tender a, Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. This will take about 30 minutes. Pat the chicken skin dry with paper towels and season generously with salt. 4) Return the skillet to the heat and add the remaining 2 tablespoons of butter. At the 10 minute mark, pour off the excess liquid and stir the . Add the chicken and marinate for 1 hour. To make White Gazpacho Mayonnaise, in the bowl of a food processor combine almonds, grapes, garlic, sherry vinegar, and olive oil; puree. Slice the fresh button mushrooms. Heat the 10 cups of mushroom broth in a large saucepan and keep it warm. Heat the stock or make up the concentrate/cube with boiling water, and keep the stock warm in a saucepan on the lowest heat. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Tomato-Basil and Spinach Risotto: Risotto doesn't have to be all carbs. Heat 3 tablespoons of oil in a separate stockpot. Set aside. 2. Saute until asparagus is tender, about 10 min. Published: Aug 31, 2020 Updated: Sep 8, 2021 by Alison Andrews This post may contain affiliate links. Remove from heat and let rest. So youre watching for when the stock is mostly absorbed before adding more stock rather than keeping a watch on time. Gradually whisk in 8 tbsp of the oil to make a dressing. Add the mushrooms and chickpeas, saut for 3-5 minutes, then stir in balsamic vinegar, and soy sauce. Brush the peppers, co, Preheat the oven to 200C/gas mark 6. Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, covered, for 45 minutes. Once simmering, reduce heat to low to keep warm. Then, using a slotted spoon, remove the mushrooms and, 1) Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. In the same pan heat 1 tablespoon of the oil. Using a ladle, add warmed vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. This version is made with wild and tame mushrooms both found at the farmer . Saute - Heat some oil in a pot and saute the onion, garlic, and mushrooms until the onions are translucent. Heat olive oil in a large skillet over medium-high heat. Although this dish is served more in Western restaurants th, For the vegetables: Measuring Spoons Enjoy our delicious vegetarian risotto recipes that use fresh seasonal produce, like butternut squash to summery peas Pesto & goat's cheese risotto 49 ratings A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two Baked tomato, mozzarella & basil risotto 19 ratings
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