2016.12.29 Broth, Cheese Parmesan, Chicken fingers, Corn, Garlic, Rice Arborio, Seasoning Chipotle

2016.12.29 Broth, Cheese Parmesan, Chicken fingers, Corn, Garlic, Rice Arborio, Seasoning Chipotle


Shopping Cart (Products are suggestions, substitute per need\want):

1 package Gardein, chipotle lime crispy (vicken) fingers
1 carton Trader Joe's, organic low sodium vegetable broth
1 bottle White wine
1 package Borgo de' Medici, vegetarian risotto (Rice, Zucchini, Carrot, Tomato, Celery, Potatoes, Chives, Leek)
1 bulb Scallion
1 bulb Garlic
1 package Trader Joe's, frozen roasted corn kernels

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground
Earth Balance, vegan buttery sticks
For Your Heart, vegan Parmesan cheese shreds
Mrs Dash, southwest chipotle seasoning blend

Measurement/Preparation:
Bring all ingredients to room temperature

Small sauce pan for 24 ounces of broth, simmer/low heat.
Medium sauce pan for risotto prep, 2 tablespoons vegan butter, medium heat.
Small/medium oven pan covered with foil, vegan (vicken) fingers laid out flat.
Preheat oven 450 degrees.
Scallion finely chopped to desired amount.
Garlic finely chopped.
1-2 tablespoons chipotle seasoning blend.
1/4 cup vegan parmesan
1/4 cup corn kernels
2 tablespoons vegan butter

Cooking:

Keep stock, in small sauce pan, at gentle simmer.
Gently saute, in medium sauce pan, scallion and garlic until tender, translucent, and aromatic.
Add the rice to the scallion and garlic and toast for about 5 minutes.
Add 1/4 cup white wine to the mix and boil until reduced (wine almost disappears).
Add the broth to the mix 1/4 cup at a time, gently stirring after each, until almost absorbed by the rice.
Reduce temperature of mix to low simmer for the next 15-20 minutes, until creamy with firm grains.
Don't let the mix dry out, add more broth if necessary.
When ready, add 2 tablespoons of vegan butter, Parmesan, corn, and chipotle seasoning.
Stir ingredients, adding salt and pepper to taste, cover sauce pan, and let rest.
Cook the (vicken) fingers, per package instructions.

Plating:

Add desired amount/serving of risotto to each plate.
Top each with desired amount of (vicken) fingers.
Optional, tangy sauce for the (vicken) fingers.

Wine:

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