Recipes to Rival: Vegan Zucchini and Corn Risotto

I have made my feelings of Veganomicon quite clear previously, but to summarize—I adore it. I have made a number of recipes since receiving the book last year. For this month’s Recipes To Rival, we Debyi from The Healthy Vegan Kichen chose an asparagus risotto recipe (for ours we used corn and zucchini) My husband believes in parmesan and chicken stock as cornerstones of risotto, but he was open-minded to Isa’s Asian inspired version. After 30 minutes of stirring homemade stock into the Arborio, the result was delicious though I would rename it Thai-style risotto or Arborio Fried Rice or something that made you understand that this was wholly different than those that you have had before. This was a great challenge and I am glad to be back to R2R.