Ah Risotto!
One of my all time favourite dishes and with so many ways to make it – you can really let your imagination go with taste and texture combinations.
Risotto is really easy to cook but it does require focus as you stir continuously – I find it relaxing BUT it’s important to have everything ready – it’s difficult trying to grab ingredients while stationing the risotto!
This particular recipe is the result of combining two – one from my old days as a meat eater (the wine component) and my new improved Vegan days!
The Vegan cookbook I’ve used as inspiration is the first Vegan cook book I bought – ‘Now Vegan’ by Lynda Stoner. Lynda is a passionate animal welfare advocate in Australia. She was at the forefront of the animal welfare movement here – I still remember seeing her on TV in the 80’s speaking about what was occurring with baby harp seals in Canada. She is an inspiration.
What you will need:
2 tablespoons olive oil
1 teaspoon vegan margarine (more if you like depending on how creamy you want your risotto)
4 cups of vegetable stock
1 cup of dry white wine (you can exchange this for a cup of veggie stock if you wish)
4 spring onions (or 2 leeks)
2 cups of Arborio rice
1 bunch of asparagus, washed with ends discarded and chopped
2 cups of mushrooms, cleaned and sliced
Vegan parmesan cheese (see note)
Cracked black pepper
What to do:
Place the stock and wine in a saucepan and heat to a slow simmer. Place oil and vegan margarine in a heavy-based saucepan over medium heat. Add spring onions and cook for a couple of minutes until soft and golden. Add mushrooms to the pan and lightly cook for another minute or so. Remove spring onions and mushrooms from the pan with a slotted spoon and set aside.
Add a little more olive oil if needed and add the rice. – Stir until coated with oil and rice is translucent.
Add the stock 1 cup at a time – I find using a soup ladle works to ferry it from pan to pan – until absorbed. Stir continuously. This is really important as it directly affects just how creamy your risotto is. As you add the last cup of stock add the asparagus. Then just before the last of the stock is absorbed add the spring onions and mushrooms to the risotto.
To serve, place the risotto on a plate and top with some cracked black pepper and sprinkle (liberally!) with vegan parmesan cheese.
Serves 4
Enjoy xx
Note:
Vegan Parmesan cheese
½ cup ground almonds
½ cup nutritional yeast (nooch or hippy dust)!
(Salt) The recipe I came across listed salt as in ingredient but I found I didn’t need it so add to taste.
Mix together and keep in a jar in the fridge to be used often!
Bridget's Vegan Kitchen 