Winter Vegetable Risotto
Winter Vegetable Risotto is a recipe for a plant-based risotto.
One of the things about plant-based recipes that are modeled after animal-based ones: If you go into this expecting it to taste like it's animal-based counterpart, you will be disappointed. If, however, you are willing to be open-minded and taste it for the unique flavors and combinations it contains, you will find it very flavorful. Most recipes of this ilk have MORE flavor than their fat-filled animal-based counterparts; but DIFFERENT flavors.
Makes 6 Servings
Author: Mayim Bialik, PhD
Prep: 20 minutes + Cook: 25 minutes = Total: 45 minutes
Ingredients
1 medium sized, peeled and diced
1 medium parsnip, peeled and diced
2 cups peeled, seeded, and diced butternut squash (about 1 pound)
1 tbsp chopped fresh rosemary or thyme
25 ½ cups vegan vegetable stock
½ cup dry white wine
2 garlic cloves, minced
1 cup chopped onion or shallot
1 cup uncooked Arborio rice
½ cup unsweetened, unflavored plant milk
2 tbsp tablespoons tahini
¼ cup nutritional yeast
1 tbsp fresh lemon juice
1 tbsp mirin (see note)
Sea salt and freshly ground black pepper
Directions
1Preheat the oven to 350°F.
2Place the carrot, parsnip, and squash in a large bowl with the rosemary. Toss to coat. Sprinkle with salt and pepper. Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, until soft but not mushy.
3Combine the stock and wine in a small saucepan over medium heat. Once simmering, reduce the temperature to medium-low.
4Sauté the garlic, onion, and rice in a large nonstick pot for 3 to 5 minutes, or until the rice starts to toast.
5Add 1 cup of the simmering broth-wine mixture to the rice and cook, stirring constantly, until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, stirring as it is absorbed, until the rice is tender and creamy, about 20 minutes.
6Add the milk, tahini, nutritional yeast, lemon juice, and mirin, and cook for 5 minutes more. Stir in the roasted veggies. Season to taste with salt and pepper. Note: Mirin is a sweet rice wine. If you can’t find it, you can use dry sherry or white wine with a pinch of sugar.
Ingredients
1 medium sized, peeled and diced
1 medium parsnip, peeled and diced
2 cups peeled, seeded, and diced butternut squash (about 1 pound)
1 tbsp chopped fresh rosemary or thyme
25 ½ cups vegan vegetable stock
½ cup dry white wine
2 garlic cloves, minced
1 cup chopped onion or shallot
1 cup uncooked Arborio rice
½ cup unsweetened, unflavored plant milk
2 tbsp tablespoons tahini
¼ cup nutritional yeast
1 tbsp fresh lemon juice
1 tbsp mirin (see note)
Sea salt and freshly ground black pepper
Directions
1Preheat the oven to 350°F.
2Place the carrot, parsnip, and squash in a large bowl with the rosemary. Toss to coat. Sprinkle with salt and pepper. Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, until soft but not mushy.
3Combine the stock and wine in a small saucepan over medium heat. Once simmering, reduce the temperature to medium-low.
4Sauté the garlic, onion, and rice in a large nonstick pot for 3 to 5 minutes, or until the rice starts to toast.
5Add 1 cup of the simmering broth-wine mixture to the rice and cook, stirring constantly, until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, stirring as it is absorbed, until the rice is tender and creamy, about 20 minutes.
6Add the milk, tahini, nutritional yeast, lemon juice, and mirin, and cook for 5 minutes more. Stir in the roasted veggies. Season to taste with salt and pepper. Note: Mirin is a sweet rice wine. If you can’t find it, you can use dry sherry or white wine with a pinch of sugar.
