Risotto Rice


  • 2 c. cooked brown short grain rice
  • 1/3 c. sun-dried tomatoes, julienned
  • 2 Tbsp. minced garlic
  • 1/2 tsp. salt
  • 3 c. veggie stock
  • 1/2 c. soy parmesan cheese
  • 1 Tbsp. vegan cream cheese
  • 1 Tbsp. vegan butter
  • handful of arugula or spinach leaves


  1. In a large saucepan, add veggie stock, rice, tomatoes, garlic, soy parmesan, vegan butter and heat well.
  2. Add arugula or spinach and cook until wilted. Serve hot.
Browse Cook(s): Chef Javier Renteria
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.