Forbidden Black Risotto Created by Valentine Portz

2 lbs. Maui Sweet Onions, chopped
1 to 1 1/2 lbs. Mushrooms, sliced
1 crown broccoli, chopped
1 green bell pepper, chopped
1 package extra firm tofu
6-7 cups vegetable stock
1/2 Cup Olive oil
1 lb. Forbidden Black rice (Chinese type), rinsed
1 T Sage
1 T Thyme
2-3 cloves garlic, minced
2-3 T fresh Parsley, minced
1-2 Cups Cabernet Sauvignon

Sauté onions, mushrooms, garlic and spices, in the oil, caramelize slightly.
add half the wine, bring to simmer and add rice.
add 1/2 cup of stock at a time, bring to simmer and reduce, continuously stirring. When mixture begins to look less wet, add more stock. When half of the stock has been added, add tofu, broccoli, and bell pepper.
Continue adding stock and reducing until rice is cooked just a little bit more than al dente. Add 2 T lecithin at the end.

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