Like I state in the video, this meal can easily be vegan if you withhold the Parmesan cheese. Let me know how you like it in the comments section below!

Serves 6

Ingredients

2 tbsp olive oil or vegetable oil
1 cup risotto (arborio) rice
2 garlic cloves, crushed
1 onion, chopped
2 celery stalks, chopped
1 red or green bell pepper, seeded and chopped
8 oz button mushrooms, thinly sliced
1 tbsp chopped fresh oregano or 1 tsp dried oregano
4 cups boiling vegetable stock
1/4 cup sun-dried tomatoes in olive oil, drained and chopped (optional)
salt and pepper
1/2 cup finely grated Parmesan cheese
fresh flat-leaf parsley sprigs or bay leaves, to garnish

Directions

Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.

Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.

Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles.

Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Add the sun-dried tomatoes, if using, 5 minutes before the end of the cooking time and season to taste with salt and pepper.

Remove the risotto from the heat and stir in half the Parmesan until it melts. Transfer the risotto to warmed bowls. Top with the remaining cheese, garnish with flat-leaf parsley or bay leaves, and serve at once.

The recipe comes from The Vegetarian Times Complete Cookbook which states “An inexpensive way to fuel up on zesty beans with Southwestern flavors, this dish works equally well heated on the stove, with the cheese swirled throughout as it melts.” When I purchased the VT Cookbook I was sad that there weren’t pictures with each recipe but the description of this meal lured me in as one of the first recipes that I tried – which became an instant favorite!

Take advantage of the photo that I provided as well as the complete video to walk you through the directions. Once you’ve tried it, be sure to share your comments below!

Serves 6

Ingredients -

2 tablespoons vegetable oil
1 large onion, diced
1 9-ounce package soy “meatballs”
1 cup kidney beans, drained and rinsed
1 cup navy beans, drained and rinsed
1 cup garbanzo beans, drained and rinsed
1 cup black beans, drained and rinsed
2 cups chunky salsa
1 teaspoon chili powder, or to taste
Salt and freshly ground black pepper to taste
1 8.5-ounce package shredded soy cheese
(I used regular cheddar cheese)
1 cup (about 4 ounces) crushed taco chips
1 large avocado, diced, for garnish

Directions -

1. Preheat oven to 425F.

2. Heat the oil in a large skillet over medium heat. Saute the onion until translucent, for about 5 minutes. Add the “meatballs,” and saute for 2 to 3 minutes more. Remove from the heat and set aside.

3. Combine the beans in a 2-quart baking dish. Stir in 1 cup salsa, chili powder, salt and pepper. Stir in the onion and “meatballs,” and top with the shredded cheese.

4. Bake for 10 to 12 minutes, or until the mixture is heated through. Remove from the oven, spoon the remaining 1 cup salsa over the cheese, sprinkle the crushed taco chips on the salsa and garnish with the diced avacado.

Per serving: 520 Cal; 26 G Prot; 19 G Fat; 62 G Carb; 0 MG Chol; 1,160 MG Sodium; 15 G Fiber.

This recipe comes from The Vegetarian Times Complete Cookbook