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      • #4 Duxelle-Stuffed Poblano Peppers and Veggie Chicken and Dumplings
      • #5 Escarole-White Bean Salad and Sesame-Coated Eggplant with Roma Tomatoes
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      • #10 Baked Eggplant Slices & Tomato Slices with Mozzarella Cheese & Avocado Cubes
      • #11 Veggie Meatloaf and Homemade Apple Sauce
      • #12 Veggie Beanie-Weenies and Asparagus Braised in Pineapple Juice with Diced Tomato & Sweet Onion
      • #13 Veggie Steak Strip Gumbo over Couscous
      • #14 Risotto with Pineapple-Infused Veggie Steak Strips, Green Peas, Fresh Flat-Leaf Parsley, and Parmesan Cheese
      • #15 Halloween Fun: Roasted Pumpkin Seeds and Polenta with Pumpkin Puree & Toasted Pecans
      • #16 Short-Grain Brown Rice with Poblano Pepper & Pecans
      • #17 Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed Poblano Pepper and Avocado & Pear over Romaine Lettuce with Orange Juice & Pecans
      • #18 Thanksgiving Fun: Veggie Turkey & Dressing Casserole and Baked Rome Apples Stuffed with Cranberry Sauce
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  mostyum.com
Rock on a Roll #14
October 23, 2006

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.

Enjoy!
  • HOME
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  • JAGS & RIPPLES IN THE COSMIC FABRIC
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  • MOSTYUM COOKING SHOW history
  • MOSTYUM COOKING SHOW episodes
    • 2004 Episodes >
      • Gadabouts Catering Service
      • The River House
    • 2005 Episodes >
      • Crippen's Country Inn & Restaurant
      • Casa Rustica
      • Gadabouts Catering Service
      • Louisiana Purchase
      • Coffey's Restaurant
      • Mountain Tavern & Grille
      • The Gamekeeper
      • Good Eats
      • The River House
      • Stick Boy Bread Company
      • Coyote Kitchen
    • 2006 Episodes >
      • Gadabouts Catering Service
      • Artisanal
      • Bistro Roca
      • Crippen's Country Inn & Restaurant
      • Ciao Bello in the Meadowbrook Inn
      • Skyline Village Inn & Cavern Tavern
      • Jonson's Bakery
      • Storie Street Grille
      • Erick's Cheese & Wine
      • Gadabouts Catering Service
      • Melanie's Food Fantasy
      • Pssghettis
      • Casa Rustica
    • 2007 Episodes >
      • Sorrento's Bistro
      • Erick's Cheese & Wine
      • The Manor House at Chetola Resort
      • Storie Street Grille
      • Coyote Kitchen
      • Vance Toe River Lodge
      • Pssghettis
      • Joe's Italian Kitchen
    • 2009 Episodes >
      • Crestwood Inn & Spa
      • Woodlands Barbeque
  • SOUTHERN LIVING July 2006 features MOSTYUM & ROCK ON A ROLL
  • CAST IRON COOK history
    • Cast Iron Cook videos & recipes >
      • Pilot Episode: Veggie Stock, Squash Hush Puppies, Lemon & Flat-Leaf Parsley Risotto, and Pecan-Crusted Halibut
      • Episode 1: Pizza Dough and White Pizza
      • Episode 2: Veggie Chicken Cacciatore served over Yukon Gold Potatoes
      • Episode 3: Country-Style Peach Cobbler, Zucchini French Fries, and Veggie Beanie Weenies
  • ROCK ON A ROLL radio cooking show on WASU
    • 2005 Rock on a Roll recipes >
      • #1 Cauiflower Supreme with Guacamole
      • #2 Veggie Burritos, Broccoli Soup, and a Banana-Blueberry Smoothie
      • #3 Thai Veggie Chicken over Arborio Rice and Chinese Cabbage with Orange-Ginger Vinaigrette
      • #4 Duxelle-Stuffed Poblano Peppers and Veggie Chicken and Dumplings
      • #5 Escarole-White Bean Salad and Sesame-Coated Eggplant with Roma Tomatoes
    • 2006 Rock on a Roll recipes >
      • #1 Super Bowl Party Food: Guacamole, Hummus, and Veggie Chilli
      • #2 Valentines Day Comfort Foods: Macaroni & Cheese and Chocolate-Covered Cherries & Strawberries
      • #3 Veggie Meatloaf
      • #4 Stir-Fry with Shallots, Shiitake Mushrooms, Poblano Peppers, and Veggie Steak Strips
      • #5 Broccoli Soup and Arugula Salad with Carmelized Fennel, Shredded Carrots, and Toasted Sunflower Seeds
      • #6 Lentils with Golden Grits, Scallions, and Sriracha
      • #7 Veggie Chicken Gumbo over Arborio Rice
      • #8 Pesto over Angel Hair Pasta
      • #9 Tomato Sauce with Veggie Meatballs over Penne Pasta
      • #10 Baked Eggplant Slices & Tomato Slices with Mozzarella Cheese & Avocado Cubes
      • #11 Veggie Meatloaf and Homemade Apple Sauce
      • #12 Veggie Beanie-Weenies and Asparagus Braised in Pineapple Juice with Diced Tomato & Sweet Onion
      • #13 Veggie Steak Strip Gumbo over Couscous
      • #14 Risotto with Pineapple-Infused Veggie Steak Strips, Green Peas, Fresh Flat-Leaf Parsley, and Parmesan Cheese
      • #15 Halloween Fun: Roasted Pumpkin Seeds and Polenta with Pumpkin Puree & Toasted Pecans
      • #16 Short-Grain Brown Rice with Poblano Pepper & Pecans
      • #17 Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed Poblano Pepper and Avocado & Pear over Romaine Lettuce with Orange Juice & Pecans
      • #18 Thanksgiving Fun: Veggie Turkey & Dressing Casserole and Baked Rome Apples Stuffed with Cranberry Sauce
      • #19 Veggie Sausage & Gravy and Toasted Pine Nuts and Melted Dark Chocholate
      • #20 Veggie Steak Strips with Green Peas & Pineapple Rings and Fried Sweet Potatoes
    • 2007 Rock on a Roll recipes >
      • #1 Tomato Salsa, Guacamole, and Burritos
      • #2 Chocolate Chilli
      • #3 Turnip Greens with Diced Turnips & Red Wine Vinegar and Roasted Turnips, Carrots, and Garlic with Pineapple Juice & Toasted Walnuts
      • #4 Veggie Sausage Gumbo over Arborio Rice
      • #5 Polenta with Veggie Chicken Nuggets and Roasted Mirepoix Veggies
      • #6 Polenta with Asparagus & Onion
      • #7 Twice-Baked Potatoes with Sweet Onion & Fresh Rosemary
      • #8 Robert's Rockin' Moroccan Potatoes
      • #9 Romaine Lettuce with Sweet Onion & Angel Hair Pasta and Potatoes with Ramps & Carrots
      • #10 ASU Beats Michigan Fun: Black on Blue (Black Beans & Blue Corn Tortilla Chips with Monterey Jack Cheese)
      • #11 Barley with Toasted Almonds & Golden Raisins
  • FORKING GOOD FOOD 2 MINUTE COOKING VIDEOS
    • Veggie Burger Loaf
    • Loaf Bread
    • Veggie Beanie Weenies
  • GROK & ROLL
  • PAPA
  • CHRONOS
  • METAPHYSICAL POETRY