Mmmm, risotto. If you say it just right, it sounds super fancy and even calls for a chef's kiss, muah!! But truly, this dish is very simple, and only takes a little bit of patience.
Risotto is a rice dish made with Arborio rice (I really hate to be bossy, but yes, you have to use Arborio rice, it is just not the same with regular, long-grain rice) and is cooked in such a way that it creates its own creaminess. So it's perfect for a dairy-free, gluten-free option when you're in the mood for something creamy.
You have those moods too, right? It's not just me?
Lesson 1 in risotto-making: you do need two pots--one for the risotto, and one for the broth you'll use to make it. Now, I know you hate dishes as much as I do, but you really do need to heat the broth or your risotto will not turn out. Adding cold broth to the rice lengthens the cooking time and will mean that your rice is too mushy by the time it's cooked through. You'll want your broth to simmer beside the pot of risotto so you can ladle it right in without the cooking process skipping a beat. Make sense?
Lesson 2: get prepared. Once you start cooking the rice, you're in it, friend. It will take 20-30 minutes of your time. You can't walk away and start a load of laundry or toss the dirty dishes into the dishwasher. It's go time, so get your ingredients prepped before you start cooking anything. And if you are cooking something else to go along with your risotto (I almost always roast some tomatoes and/or broccoli with this one! But my kids also like to have chicken or Italian sausage on the side.) you'll want that all set and situated before the magic happens.
Yeah, I said magic.
Lesson 3: You'll add the broth in 3 or 4 equal portions. It doesn't have to be exact, but 3 or 4 rounds is a good rule of thumb. I aim for 3 rounds, and almost always have a little left for a smaller 4th round... But I'm sure your estimation skills are waaay better than mine. You'll toast the rice in a bit of oil, then start adding broth. So it kind of goes like this: add one round of broth, stirring often until the liquid is absorbed, which takes around 8-10 minutes, then add the next round of broth. This vigilance is the reason for Lesson 2, because you can't walk away at this point! Once you get to the last round of broth, you'll see the starches have released from the rice into that creaminess I mentioned, and you'll be ready to add in the rest of your ingredients.
*Note that the vegan parm or cashew cheese is optional, but it is a nice zing of flavor. If you leave it out, you'll want to add the juice of a lemon and a little extra salt.
Let's get cooking!
Ingredients
1⁄2 cup fresh basil or other herbs, finely chopped
1⁄4 cup fresh parsley, finely chopped
1⁄2 cup fresh greens (spinach, arugula, etc), finely chopped
3 1⁄2-4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)
2 Tbsp avocado oil (divided)
8 ounces baby bella mushrooms, chopped
Sea salt + black pepper to taste
3⁄4 cup yellow onion, finely chopped
1 cup arborio rice
1⁄4 cup dry white wine (or sub more vegetable broth)
1⁄4 cup vegan parmesan cheese or Miyokos cashew cheese with chives (optional)
2-3 cloves garlic, minced or pressed
1 bay leaf
Directions
In a small saucepan, heat vegetable broth over medium heat with the bay leaf. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large saucepan over medium heat. Once hot, add half the oil and all the onions. Season with a pinch of salt and pepper and sauté until tender and slightly browned – 3-4 minutes – stirring frequently. Add mushrooms and garlic, cook until mushrooms are nicely browned. Remove veggie/garlic goodness from the pan and set aside.
Heat the same large saucepan over medium heat once more. Once hot, add remaining oil and arborio rice, and cook for 1 minute, stirring to coat.
Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
Using a ladle, add warmed vegetable stock a third to a quarter at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. Keep heat under the risotto at medium, so the liquid stays at a slight simmer, not a boil. Once each round of the liquid is absorbed add the next ladle-full.
Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' – cooked through but still with a slight bite, about 20 minutes total. When you add the last round of the liquid, remove the bay leaf and stir in the reserved mushrooms, garlic, onions, and all your chopped herbs and greens.
Once the rice is cooked through, and the liquid absorbed, remove from heat and stir in the vegan parmesan or the Miyokos cashew cheese.
Muah! Risotto!
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