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Ingredients

• For the stock:
• 4 cups vegetable or low-sodium chicken broth
• 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
• 2 scallions, chopped, green and white parts kept separate
• 1/2 cup fresh squeezed orange juice
• For the Risotto:
• 1 tablespoon extra virgin olive oil, or grapeseed oil
• 1 medium carrot, peeled and finely diced
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon finely grated orange zest
• 1 cup arborio rice
• 1/4 cup sake, mirin (a sweet rice wine) or white wine
• 1 tablespoon yogurt cheese (to make yogurt cheese, take non-fat or low-fat plain yogurt and put it into a fine colander with either paper towels or a coffee filter. Set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but I have done this in as short as an hour, while not "cheese" it's still lost a lot of liquid. Scoop the "cheese" out of the filter) or Greek style yogurt or heavy cream
• salt and freshly ground pepper, to taste

Description

This Recipe Is Modified From A Cookbook My Mother Gave Me Years Ago Called "Almost Vegetarian" By Diane Shaw. While Not Vegetarian, I Like To Serve This With My Indonesian Style BBQ Pork Tenderloin Recipe. Serve It With Some Broccoli With Lemo

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