Slow Cooker Broccoli Risotto

November 02, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

I’ve said it before here on Veggin’, risotto isn’t that hard to make. But, this recipe makes it ridiculously easy to make. Sure, you have to chop up some broccoli and throw it in a food processor, but other than that, you just toss everything in the cooker and let it cook away…

(Also, the bonus with this recipe is chopping the bejeezus out of the broccoli in the blender or food processor. I think I had way too much fun with that.)

Recipe: Slow Cooker Broccoli Risotto

Summary: An easy risotto that you can walk away from while it is cooking.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups Arborio rice
  • 1 teaspoon onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound broccoli florets
  • 4 cups vegetable broth
  • 1 tablespoon butter
  • 1/4 cup Greek Yogurt
  • 1 cup Mozzarella cheese, shredded
  • parmesean cheese, grated for garnish

Instructions

  • Shred broccoli florets in food processor.
  • Turn slow cooker on high. Add olive oil into slow cooker.
  • Add risotto rice and onion flakes and mix around in the oil.
  • Add garlic, salt, black pepper, cayenne pepper.
  • Stir in broccoli and vegetable broth.
  • Add butter on top.

  • Cover and cook for 2 hours. Check on it every 30 to 45 minutes. Add more liquid as necessary until rice is tender.

  • Stir in Greek yogurt and mozzarella.
  • Serve with parmesean cheese on top.

Preparation time: 5 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 4

Tangy Tomato Soup

July 06, 2012 By: Megabeth Category: Main Dishes, Other

Summertime, when the living is easy…and so is this recipe. Chop tomatoes, a nice spicy pepper and an onion. Toss it all in a blender, and you’re good to go.

This recipe came from a cookbook that I’ve had for a while. I got it from a now defunct Indian Spices and Appliances store that was walkable from my house. They swore they were going to re-open when a new condo development kicked them out. About ten years later, they haven’t returned. I continue to remain hopeful that someday they’ll be back, but, at least I have this great cookbook to remember them by.

This is a perfect recipe for summer.  I made this on a day where it was over 100 degrees outside, so I can speak from experience. This chilled soup is cooling and the slight spiciness is very refreshing.

Tangy Tomato Soup
from Summer Cookery

  • 1 lb tomatoes, well washed
  • 1 small onion
  • 1 small pepper/capsicum, de-seeded
  • 1 teaspoon dried or 1 Tablespoon fresh dill
  • salt and pepper to taste
  • juice of 1/2 a lime
  • 1 1/2 cups vegetable stock

Chop the tomatoes and the pepper into quarters

Put all the ingredients into the container of an electric bender…

and blend smooth.

Check seasoning and chill. Serve garnished with black pepper, freshly ground.

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

July 25, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes, Other

We’re coming to the last day of the Vegetarian Tour de France and it’s been a long month of cooking. That’s why I’m still looking for simple recipes. This is a unique soup and is a great use for the summer cucumber crop. The next time I make this, I may play around a little with the amount of butter, cream and egg yolk that is in the soup. I think it could be made much lighter…which means it can be eaten that much more often. (And, that also means no worries about having to schlep extra poundage around on your weekend bike ride!)

Cucumber Soup (Crèm Doria)
adapted from Celtnet.org.uk

  • 1 large cucumber
  • 1 large shallot
  • 2 tbsp butter
  • 2 tbsp long-grain rice
  • 3 1/2 cups vegetable stock
  • 2 tbsp cream
  • 1 egg yolk, beaten
  • salt and black pepper, to taste

Do not peel the cucumber, as the skin is essential for this recipe. Chop both the cucumber and shallot then melt the butter in a pan. When hot add the cucumber and shallot and fry lightly until soft and slightly browned.

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

Season well and add the rice to the pot.

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

Fry for 1 minute before adding the stock.

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

Bring to a simmer and cook for 30 minutes, or until the rice is tender.

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

Take off the heat and allow to cool a little before liquidizing in a food processor.

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

Return the liquid to the pan then add the cream and slowly whisk-in the egg yolk. Allow to warm through, but do not boil (otherwise the egg and cream will curdle).

A Vegetarian Tour de France: Cucumber Soup (Crèm Doria)

(Note: Even after processing in the blender, I still had bits of seeds and skin. If you don’t like that…then strain them out before serving.)

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A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

July 16, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes, Other

This Culinary Tour de France would not be complete without a great soup. Trust me, I picked the right recipe…this Zucchini and Curry Soup is really good. By using hot curry powder, you can add an extra “zing” to it. I imagine having some of this soup on hand to help me warm up after a cold bike ride in the winter. It also doesn’t have a lot of added fat making it light yet filling.

Zucchini and Curry Soup
(Potage de Courgettes au Curry)
From: The Paris Cookbook

1 large onion, peeled, halved lengthwise, and cut into thin half-moons
2 Tablespoon extra-virgin olive oil
2 teaspoons curry powder or to taste (I used hot curry powder.)
Fine sea salt to taste
1 quart homemade vegetable stock
4 small zucchini (about 12 ounces total), rinsed and cut into thin rounds

In a stockpot, combine the onions, oil, curry powder, and a pinch of sea salt. Stir to coat the onions.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Cook, covered, over low heat, stirring, until the onions are sft, 3 to 4 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Add the stock and zucchini and stir to blend.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Bring to a simmer over moderate heat, cover, and simmer gently for 20 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Process the liquid in a blender, food processor, or with a handheld immersion blender until emulsified into a smooth-textured mixture. (The soup may be prepared ahead of time up to this point. Cool and refrigerate.)

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

At serving time, reheat the soup, and serve it in warm shallow soup bowls.


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