This is Trina’s recipe and she said, “This recipe is my vegan (and tasty) version of the old cream of cheese soup casserole my mom used to make. It is actually risotto, and it is a handy vehicle for any leftovers that are waiting in your fridge. It saves well in the freezer too.”
Pre-heat oven to 375 degrees.
A small bunch of broccoli, cut into medium florets and steamed lightly (frozen broccoli would work). Add any other mix-ins you like in a casserole such as mushrooms, chicken-y product, asparagus, carrots
Add a crunchy topping of your choice such as crushed potato chips or crackers, fried wonton strips, nuts, etc.
In a small saucepot, put the stock on medium low heat to simmer, don’t boil it.
In a large saute pan or skillet, cook the celery and shallot in the olive oil on meduim low heat until they turn clear. Add the rice and turn the heat up to medium. Cook the rice until it starts to toast/change color. Pour in the wine and stir. It should cook off in a minute or two. When the wine is almost cooked dry start adding the stock. Only add a ladle-full at a time! Stir near constantly, and whenever you can see the bottom of the pan for more than a second after your spoon passes, you can add more stock. Slowly adding the hot stock is key to getting a nice creamy sauce, if you cheat and rush it it will still turn out but it won’t be as saucy. This will take at least a half hour. If your stock supply starts to run low, heat some water and use that. Taste the rice to tell if the grains are cooked, they will be swollen and burst.
Add salt and pepper to taste. Pour the rice into your favorite casserole dish or a 9×9 inch pan. Stir in the Nacheez and broccoli, and any other add ins you like.
Top with something crunchy and salty. I like potato chips all crunched up.
Bake at 375 degrees for 20-30 minutes.