MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Vegetable Risotto
 Categories: Mcdougall, Main dish, Vegetarian, Vegan
      Yield: 4 servings
 
    1/4 c  ;water
      1 sm Onion; cut in half,sliced
      1    Leek; cut in half, sliced
      1    Garlic clove, minced
      1 c  Arborio rice; uncooked
           Pepper, fresh ground
      4 c  Vegetable broth
    1/4 c  Tomatoes, sun dried; chopped
      1 c  Mushrooms; sliced
    3/4 c  Green beans; cut in 1"pieces
    1/4 c  Basil, fresh; chopped
      2 tb Soy parmesan-style cheese
 
  Place the water, onion, leek and garlic in a large saucepan. Cook and
  stir for 2 minutes until onion softens slightly.
  Add rice and black pepper. Cook and stir for another 2 minutes. Add
  vegetable broth and tomatoes. Bring to a boil, reduce heat and simmer
  for 5 minutes. Add remaining ingredients, except soy cheese, and
  simmer for an additional 15 minutes.
  Stir in soy-parmesan cheese if desired.
  HINTS: Chop sun-dried tomatoes using a kitchen shears. Shears also
  work well for the fresh basil. This is best eaten fresh. The rice
  becomes sticky upon reheating.
  From the "You Good Health" newsletter, recipe by Mary McDougall
  Typed for Meal Master by Susan Grabowski on 2-25-94
 
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