Robert's Most Yum Risotto with Pineapple Juice-infused Veggie "Steak Strips", Veggie "Parmesan Cheese", Green Peas, and Fresh Flat-Leaf Parsley
Ingredients 2 tablespoons extra virgin olive oil (evoo) 1 cup sweet onion diced 2 cups Arborio rice
*Make ahead of time 1 quart veggie stock (1.5 quart cold water, 2 cups celery stalks chopped into 1 inch pieces, 1 cup sweet onion diced, 5 black peppercorns - simmer for 30 minutes or until stock is reduced to 1 quart; then strain liquid from stock ingredients.) Note. 1 quart = 32 ounces or 4 cups
1 cup veggie "steak strips" cut into 1 inch strips 1 cup real pineapple juice (unsweetended) 1 cup veggie "Parmesean cheese" 1 cup frozen green peas 1/2 cup fresh flat-leaf parsley slightly chopped Kosher coarse salt or sea salt & fresh ground black pepper to taste
Procedure Heat the evoo in a saute pan. Add the onion and saute until soft. Do not allow the onion to brown. Add the rice and saute until well coated with the oil (approximately 1 minute). Ladle 1 cup of the veggie stock into the pan and simmer the mixture over low heat until the liquid is absorbed. Repeat this step with the remaining veggie stock (3 more times). The cooking time should be approximately 20 minutes.
In a separate sauce pot, simmer the veggie "steak strip" in the pineapple juice for 5 minutes.
With the saute pan on low heat: Add the cooked veggie "steak strips" and pineapple juice to the saute pan and mix well. Add the frozen green peas to the saute pan, mix well, and simmer for 3 minutes. Add the veggie "Parmesean cheese" and mix well. Add the fresh flat-leaf parsley and mix well. Season with salt & pepper to taste
To serve Place 3/4 cup of the Risotto rice mixture in a serving bowl and top with 1/4 cup veggie 'Parmesean cheese" and a sprinkle of slightly chopped fresh flat-leaf parsley.