What is better than risotto? How about a jambalaya/risotto mix. That is exactly what this recipe is and it is so easy to make. As with any risottos, this recipe takes time to make but is completely worth it in the end and not extremely complex in the end. This also makes a great meal prep recipe to store and reheat later in the week. Serve with some toasted bread or crackers to complete the meal.
½ package Ground Chorizo Style Tofurkey
1-1½ Tbs. Flaxseeds
1 Tbs. avocado oil
5 green onions, chopped (1 cup)
2 celery stalks, halved lengthwise, thinly sliced (½ cup), plus celery leaves for garnish
1 4-inch fresh rosemary sprig
¾ cup arborio rice
⅓ cup dry white wine
1 ¾ cups low-sodium vegetable broth
1 Tbs. dried chopped onion
1 Tbs. curry powder
1 ⅔ cups frozen sliced okra, thawed
½ cup drained, diced canned tomatoes
- Coat medium skillet with cooking spray. Add chorizo. Cook over medium heat 4 minutes, or browned and in separate bits, mashing with fork. Transfer to bowl. Stir in flaxseeds until well combined, and set aside.
- Add oil to skillet, then ½ cup green onions, celery, and rosemary; sauté over medium-high heat 2 minutes. Add rice; stir 1 minute. Add vermouth; stir 1 minute, or until absorbed. Add broth, dried onion, and 1 1⁄4 cups water. Bring to boil over high heat. Reduce heat to medium-low, and simmer 15-18 minutes, until rice is tender.
- Stir in okra, tomatoes, soy chorizo, and remaining ½ cup green onions. Season with salt and pepper, if desired. Serve garnished with celery leaves.
Nutritional Facts: per serving
325 cal; 11g total fat (2g sat fat); 42g carb; 529mg sod; 9g fiber; 12g protein; 5g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine