PAWS Magazine

Issue 41, Spring 1999

Robbin's Risotto

Robbin Peterson, PAWS Director of Development, says that anyone can make her mouth-watering vegan risotto. Give it a try and let us know how it works out! (E-mail us at

Serves 4.


1 onion - chopped
2 cloves garlic – pressed or minced
1 red bell pepper* - sliced
1 green bell pepper* - sliced
1 can black olives* – sliced
1 cup frozen peas*
¾ cup frozen corn*
6 tablespoons soy margarine
2 cups white rice
½ cup white wine
½ cup red wine
5 cups vegetable broth
1 teaspoon freshly ground black pepper
Fresh cilantro for garnish.

In a large saucepan, melt 4 tablespoons soy margarine over medium-high heat. Sauté onion and garlic in melted margarine until soft–about 3 minutes. Add rice and cook, stirring for 2 minutes. Add white and red wines and cook until it is absorbed. Stir in 2 cups of broth and pepper. Reduce heat to medium-low. Cook, stirring occasionally until broth is almost absorbed. Slowly stir in remaining broth. Cover and cook without disturbing rice for 20 minutes. Lift cover and without disturbing rice add red and green pepper, peas, corn and olives. Replace cover and let steam for 5 minutes. Add remaining 2 tablespoons of margarine and stir to distribute vegetables.

Serve in low bowls. Garnish with fresh cilantro.

* Other than the onion and garlic, any vegetables can be substituted for your favorites. Try baby corn, edamame, lima beans, asparagus, squashes, broccoli or cauliflower. Adjust steaming time accordingly. Also, for a more hearty dish try adding vegetarian soy-based sausage products when you add the vegetables.

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