This smooth, creamy rice pudding is delicious and vegan. From the book Totally Vegetarian by Toni Fiore. Reprinted by arrangement with the Perseus Books Group. Copyright 2008 SERVINGS 4 to 6
Mushroom risotto 1. Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally. 2. Meanwhile put the stock in a separate pan, and bring to the boil.
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