Friday, February 1, 2013

Vegan Risotto

Vegan Risotto

A popular comforting Italian dish that I particularly love on a nice cold night is risotto. Its homey, comforting, and easy. Risotto is not as hard as it looks, it just takes some time and tender loving care and you have a dish that people think you slaved over. Easy and versatile  you can switch up the veggies and/or vegan proteins in this dish and have different options night after night. This is a perfect starter recipe to a perfect risotto and you can do different seasonings when you make a new one on different nights. Nothing says comfort like luscious risotto. Enjoy!

Vegan Risotto

-4 to 5 cups vegan chicken broth or bouillon, sometimes you need more or less
-1 Tablespoon vegan butter
-2 tablespoons olive oil
-Half a small red onion, finely chopped
-2 garlic cloves, finely minced
-A pinch red pepper flakes
-1 teaspoon dried Italian seasoning blend
-1/2 Tablespoon parsley, dried 
-1 teaspoon fresh thyme, finely minced
-1 Tablespoon Nutritional Yeast
-1 cup Arborio rice
-1/2 Tablespoon grated vegan Parmesan
-Salt, to taste (some vegan chicken broths are saltier than others) 
-Freshly ground black pepper, to taste
-1/4 cups grated vegan cheese, I like Daiya mozzarella or jack (white)
-1/4 cup vegan white wine (optional)


*You can add whatever you want to this Risotto, its a basic starter one. Add veggies and/or vegan proteins to bulk it up. Goes great with peas, asparagus, spinach, mushrooms, or vegan chicken. Pick what you want or leave it plain, good either way. 

-Add 1 teaspoon grated and minced lemon zest, to lightens it up for the spring/summer months 
-Vegan Parmesan and parsley for serving and garnish


Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat while you start your risotto.

Add the oil to a heavy large saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add garlic, seasonings, and yeast and cook for 1 to 2 minutes until fragrant and combined. Stir in the rice and let it toast for a few minutes. Add the wine (optional), cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Repeating the process and continue to cook until the rice is tender and the mixture is creamy, stirring often, about 20 to 30 minutes (the rice will absorb 4 to 5 cups of broth). Once done cooking, Mix in the vegan Parmesan and grated vegan cheese and combine until incorporated. Mix in the vegan butter and combine. Season with salt and pepper, to taste (if needed). You can also mix in other cooked ingredients and incorporate before serving. Serve with salad and crusty bread, Enjoy! 


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