Aug 26 2010

My Own Vegan Risotto!

My Own Vegan Risotto!


I’ve been avoiding trying to make risotto for a while now because I thought it would be a lot of work, but it’s so good that I had to try.  I was incredibly happy to discover that it was not a big deal at all!

Risotto is a little labor intensive because you need to ladle in the vegetable stock gradually over the course of 20 minutes. I didn’t think I would be able to do it while taking care of an 18 month old and a 3 year old, but it was fine.

We played in the living room together, and every few minutes I would get up to add the stock and stir. Like I said, the process was only 20 minutes, so it really was not a big deal. For some reason I always thought it was more like 45 minutes (maybe I had it confused with a souffle?).

I threw it together with some veggies I had around the kitchen and an extra bag of Daiya cheese in the refrigerator and it turned out to be one of my new favs!

Just follow the instructions on the back of your Arborio rice bag and add whatever you want.

Here’s what I did………

1) Steam Broccoli for 7 minutes (set aside).

2) Put stock and wine in saucepan and heat to just under a simmer.

3) In a large saute pan, heat garlic and shallots over medium heat for 1 or 2 minutes.

4) Add rice and cook for another 2 minutes.

5) Add one cup of stock mixture to rice and stir until absorbed, keep adding one ladle at a time until the stock is absorbed (about a 20 minute process).

6) Just before you add your last ladle, add frozen or fresh pees. Stir for a minute or 2 and add broccoli, then add the last ladle.

7) After about 5 minutes, when the stock is fully absorbed, add 2 cups (or more if you would like) Daiya mozzarella cheese. Stir until cheese is melted and serve!



Pees (1 cup)

6 Cups vegetable stock

1/2 Cup Dry White Wine

2 tbls Olive Oil

2 Minced Garlic Cloves

2 Shallots

2 Cups Arborio rice

Pees 1 cup (frozen or fresh)

Salt to taste

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