136 | RICE drizzle of olive oil, and 15 leaves basil. Stir with the heat off for 2 minutes (this step is called mantecare in Italian). Add more vegetable broth if the rice gets too thick. Risotto should be very creamy, not too thick or too runny. Serve on a flat plate topped with charred cherry tomatoes, and small basil leaves. NOTE: Transform leftovers into “riso al salto,” a traditional recipe from the Milan region made with one to two-day-old risotto. Shape the left-over risotto into small patties then coat them in panko or breadcrumbs and fry them in oil. LOTEM WRITES: Why did I choose to be a vegetarian? When I was around 12, I decided to try going vegetarian because even though I didn’t entirely understand it, I knew it was a moral decision. I succeeded for almost two years but ultimately stopped because I felt I was missing out. In the following years I began to better understand why it's the moral option: More resources are needed to raise animals than almost all plant-based substitutes; animal cruelty (although not my top concern is a big issue; by being vegan/ vegetarian I am raising awareness to environmental issues and showing the world that I care. I now know that reducing meat intake is just as helpful as eliminating it entirely from my diet, which is why in the past two years I put in effort into reducing the amount of animal products in our home, and a few months ago I decided to be a vegetarian again. VEGETABLE RISOTTO https://theplantbasedschool.com/ 800g vegetables of choice mushrooms, asparagus, artichoke hearts, zucchini, peas 1 onion, finely chopped 4 Tbs olive oil 420g risotto rice, not rinsed 1 glass white wine or 3 Tbs lemon juice 2 Tbs vegetable soup powder 8 cups water Salt to taste 2– 4 Tbs margarine Yael Segoli Serves: 6 Cook Time: 15 minutes Prep Time: 5 minutes
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