Vegan Risotto
- Number of Servings: 4
Ingredients
4 cups stock (veggie or mushroom)2 medium onions, finely chopped1/2 head celery, finely chopped3 cloves garlic, finely chopped1 3/4 cups arborio ricesalt and freshly ground pepper to taste1 1/2 cups dry white wine (I use Two Buck Chuck Sauvignon Blanc)1/4 cup plus 1 tbsp. olive oilFresh basil or parsley, chopped, for sprinkling on topoptional 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.
Makes 4-6 servings (nutrition info for 4 servings)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LMO9138.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LMO9138.
Nutritional Info Amount Per Serving
- Calories: 433.5
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 957.5 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.1 g
- Protein: 1.0 g
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