Vegan Risotto
Submitted by Anna
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| prep time: 15 minutes | cooking time: 30 minutes | makes 4-6 servings, depending how hu |
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| This is a base risotto that you can add other flavors to, but it's anything but bland. It has a creamy, complex flavor. It takes some time and attention, but there's so much going on in it that you don't even miss the cheese. Mushrooms are nice as an optional ingredient. |
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Equipment:
pan with a heavy bottom, tallish sides, and lid (a large cast iron skillet works well)
medium saucepan
ladle or cup
wooden spoon
measuring cups
Ingredients
4 cups stock (veggie or mushroom)
2 medium onions, finely chopped
1/2 head celery, finely chopped
3 cloves garlic, finely chopped
1 3/4 cups arborio rice
salt and freshly ground pepper to taste
1 1/2 cups dry white wine (I use Two Buck Chuck Sauvignon Blanc)
1/4 cup plus 1 tbsp. olive oil
Fresh basil or parsley, chopped, for sprinkling on top
optional ingredients: fresh or rehydrated dried mushrooms, whole cloves of roasted garlic, chopped sauteed spinach and olives, chunks of pre-cooked pumpkin or squash, really any veggie of choice.
Directions
1. Heat stock in saucepan to near-boiling.
2. Heat 1 tbsp. olive oil in skillet over medium heat. Add onion, celery and garlic. Cook until soft, 10-15 minutes. Add rice, salt and pepper, cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add wine and cook until absorbed, stirring constantly. Stir in a pinch of salt.
4. Add one ladle of stock (1/3 to 1/2 cup), cook until absorbed, stirring constantly. After stock is absorbed, add another ladlefull. This process should take 15 minutes or so. If you're using any, add optional ingredients about halfway through the stock.
5. When all the stock is absorbed, turn off the heat, put on the lid and let it sit for 3 minutes. Then take off the lid and stir in the rest of the olive oil. Stir and serve with chopped fresh basil or parsley sprinkled on top. |
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Reviews (add your own)
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| Scott Pilgrim wrote on Sunday December 04th, 2005 02:50 AM |
 four soybeans |
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RAAAAAAAAAAAA!!!
this is delicious.
i threw in some sauteed spinach and porcini mushrooms, too, and it worked out great.
the olive-iness of the olive oil really comes out nicely, so if you are into strong olive taste, try using some nice oil.
AAAA my dog is trying to eat my risotto. |
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| aa wrote on Saturday January 07th, 2006 05:58 PM |
four soybeans |
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this is wonderful! I'm not vegan. I've made lots of other risotto recipes with cheese/cream etc. This was great and so much simpler. I loved the olive oil taste!! I happen to have this bertolli olive oil "right and fruity" w/ lots of herbs mixed in - it tasted really good with it. I wasnt so sure abt the celery when I was cooking it...but it really adds to the dish taste & texture.
just a note: I've always had a problem with getting rissotto to cook all the way w/ the amts given in recipes. it did not take 15 min for me - I covered the pot to help it out & had to use more broth than noted in the recipe |
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| Anna wrote on Wednesday January 11th, 2006 09:02 PM |
four soybeans |
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By the way, I made this with 2 cups of cooked, pureed pumpkin (I used fresh because I'm a slacker and never got around to carving my halloween pumpkin and so cooked it instead, but it would also work with one can of pumpkin puree, which is about 1 3/4 cup) and 1/3 cup toasted pine nuts added towards the end of the broth/stirring cycle, and it was delicious. It really stretches the recipe, too, it probably could be 8 servings when you add the pumpkin. I cut down on the olive oil to about 2 tbsp at the end (as well as the sauteeing oil at the beginning) this time because I didn't want it to be a total fat bomb with the pine nuts, and it tasted good. It was totally, magically delicious.
Sorry for giving myself 4 soybeans, but I really like making this so I thought it would be ok.
Anna |
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| Erin wrote on Monday October 02nd, 2006 09:29 PM |
four soybeans |
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i made it with acorn squash and apples. mmmmm . . . |
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| jenny wrote on Sunday October 29th, 2006 06:53 PM |
four soybeans |
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this is a fantastic recipe.
it did however take a lot longer to cook than i was anticipating, but i was also preparing it for approximiately 30 people. nevertheless, this is great, and i plan on making it again very soon. |
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| Dan wrote on Tuesday October 23rd, 2007 09:32 PM |
four soybeans |
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Fantastic. I made it with fresh pureed pumpkin and pine nuts, as Anna suggested, and I also added in some dried cranberries. As creamy as this turned out it was hard for people to believe that there was no cheese in the risotto at all. |
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