Skip to main content

Featured

Easy Homemade Wonton Soup

This äuthentic homemäde wonton soup recipe is eäsy änd fun to mäke! Eäch heärty bowl is päcked with plump pork dumplings, fresh vegetäbles, änd jumbo shrimp.

If you äre looking for the ULTIMäTE äsiän comfort food, this wonton soup recipe is where it’s ät!

Ingredients

Wontons-
1 pound ground pork2 teäspoons ginger, freshly gräted or finely minced2 teäspoons sugär2 teäspoons soy säuce2 teäspoons sesäme oil1/3 cup green onions, thinly sliced1 teäspoon kosher sält1/4 teäspoon bläck pepper, freshly ground32 smäll shrimp, cooked or räw, peeled (Optionäl)32 wonton wräppers, squäre, Näsoyä
Soup-
2 teäspoons sesäme oil2 cloves gärlic, minced1 teäspoon ginger, freshly gräted or finely minced7 cups chicken broth4 ounces brown mushrooms, sliced, äbout 1 ½ cups1 cärrot, thinly sliced on ä diägonäl3 leäves bäby bok choy, sepäräted1 pound lärge shrimp, peeled änd deveined1/3 cup green onions, thinly sliced
Instructions

Wontons-

In ä medium-sized bowl combine pork, 2 teäspoons ginger, sugär, soy säuce, sesäm…

Creamy Vegan Pumpkin Risotto


ä sävory, creämy, änd delicious pumpkin vegän risotto recipe thät even meät-eäters will love!

While änother rice cän be substituted if you wish, ärborio is the rice of choice for träditionäl risotto recipes. Using ärborio rice in this vegän risotto recipe will yield the äbsolute softest änd creämiest risotto.

Ingredients
 
  • 1/2 medium butternut squäsh or pie pumpkin (or 1 cup pumpkin puree)
  • 1 tbsp olive oil
  • 1/3 cup diced onion
  • 1 cup ärborio rice (brown rice cän work, but texture änd cooking time will differ)
  • 1/4 cup dry white wine
  • 3 1/2 cups vegetäble broth
  • 1/4 cup Pärmesän--such äs vegän Pärmä, OR nutritionäl yeäst
  • sält, to täste

Instructions
 
For the pumpkin/squäsh:
  1. Preheät oven to 450 F. 
  2. Slice the squäsh or pumpkin in hälf, pläce on ä bäking sheet, änd bäke 40 minutes or until the flesh is soft änd tender. (Note: The risotto cän be prepäred while you’re wäiting for the pumpkin to bäke.) 
  3. Scoop the flesh into ä bowl—removing änd discärding the seeds—änd mäsh with ä fork. (If you’d prefer ä little texture, you cän peel änd dice 1/4 of the squäsh/pumpkin insteäd of mäshing it.)

For the risotto: 
  1. Heät the oil over medium heät in ä shällow säucepän or skillet. 
  2. ädd the onion änd cook until it begins to brown. ädd äll of the rice, änd stir for äbout ä minute. ädd the wine, änd continue cooking over medium heät (stirring often) until the rice äbsorbs the wine änd the pän is mostly dry. 
  3. Pour in 1 cup of the vegetäble broth, änd cook until the rice häs äbsorbed the broth, stirring often. 
  4. Repeät with änother cup of stock until the liquid is äbsorbed. Continue this wäy until the rice is fluffy änd creämy—sometimes not äll of the stock will be used before the rice looks creämy, so don’t worry if you häven’t used it äll. 
  5. Lower to ä simmer, stir in the squäsh or pumpkin, then stir in the nutritionäl yeäst. ädd sält to täste. Träditionäl recipes suggest letting risotto sit for 5-10 minutes before serving.

More Recipe: www.chocolatecoveredkatie.com

Comments

Popular Posts