Risoni and Three-Cheese ‘Risotto’

From Vegetarian Dinner in Minutes, Linda Gassenheimer, Chronicle Books, 1997.

An easy-to-make risotto without the constant attention sounded wonderful.

The recipe called for orzu but I used risoni instead, another grainy looking pasta. Four cups of vegetable stock were brought to the boil and a teaspoon saffron added. To this went in half a red onion chopped, 2 cups risoni and ¾ cup fetta crumbled. When all came back to the boil it was cooked for another 5 minutes.

While this was cooking I mixed ½ cup ricotta cheese, ¼ cup Parmesan cheese and ¼ cup milk together with a good pinch of cayenne pepper.

The risoni was now checked to see if it was cooked. It needed a little longer, but when it was done the ricotta mix was added. I gave it a good amount of freshly cracked black pepper and a little salt.

While not the best risotto I have made it was not bad. The pasta has a totally different texture to that of rice so it did not really feel that I was eating a risotto. However it was a pleasantly creamy dish that was quite enjoyable.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔

All-American Pizza

All-American Pepper, Mushroom and Onion Pizza

from Vegetarian Dinner in Minutes, Linda Gassenheimer, Chronicle Books, 1997.

Vegetarian Dinner in Minutes has its recipes sorted out into what appear to be different cuisines: Flavours of the Mediterranean, Foods of the Far East, Cajun and Caribbean Cuisine and so on. The American section is somewhat confusing with its choices which appear to be anything but American: Fricassée with French Brie Salad, Mushroom Stroganoff with Buttered Egg Noodles and Lima Beans to name a couple. So I was interested to see what an All-American Pepper, Mushroom and Onion Pizza would be like. What makes this pizza ‘all-American’? I decided to ignore the panzanella salad which accompanies it.

I could not see a lot of difference with this pizza from other pizzas to give it such a name. It was made with a bought base, but this is a book that is about cooking fast meals. The topping was a little different in that the ingredients (red onion, red capsicums and mushrooms) were pre-cooked in a broth. The sauce was made from canned tomatoes, garlic and basil. And, of course, there was mozzarella on top.

Though I can’t see what makes it specifically American it was definitely tasty. And a few nights later I made another one as there was another base not yet used.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔

As some of these books may be out of print if anyone would like a particular recipe, email me (alfcooksvege@ozemail.com.au) and I’ll send an abbreviated version. Of course, the whole book would be better; it’s loaded with other goodies.