INGREDIENTS:
* 2 teaspoons garlic, minced
* 2 teaspoons shallots, chopped
* 1 cup white wine or champagne
* 3 tablespoons olive oil
* 1.5 cups arborio rice
* 4 1/2 to 6 1/2 cups vegetable stock. Keep this warmed on the stove
* 6 artichoke hearts, chopped
* 1 cup of peas and carrots
* 2 cups of cut zucchini
* 4 stalks of asparagus angled cut
* 2 tablespoons white truffle oil
* Fresh minced parsely, for garnish
* 1/4 cup grated vegan mozzarella
DIRECTIONS:
1. Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume.
2. Add 2 tablespoons of olive oil and risotto. Fold the risotto so the olive oil covers it well.
3. Add 1 1/2 cups of hot stock to start. Continue stirring while you add the stock cup by cup. After you add 4 cups taste to see how much rice has cooked
4. Using a non stick saute pan, heat the remaining 2 tablespoons of olive oil. Do a quick saute of the veggies – do not cook too well because you will incorporate the veggies into the risotto to cook again.
5. Combine the cooked veggies in the saucepan with the arborio rice and a little more stock. Taste the rice and season. Risotto should be very creamy but still holding its shape.
6. Take off the stove and add the grated vegan mozzarella cheese and fresh parsley at the end of the cooking and serve.
7. Drizzle with white truffle oil, and garnish with more parsley.
8. Enjoy with a cup of ONO Gen Mai Cha green tea.
