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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
Recipe From: Forks Over Knives

Author: Mayim Bialik, PhD

Plant based Winter Vegetable Risotto Recipe

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

1

Preheat the oven to 350°F.

2

Place 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.

3

Combine the stock and wine in a small saucepan over medium heat. Once simmering, reduce the temperature to medium-low.

4

Sauté the garlic, onion, and rice in a large nonstick pot for 3 to 5 minutes, or until the rice starts to toast.

5

Add 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.

6

Add 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

1

Preheat the oven to 350°F.

2

Place 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.

3

Combine the stock and wine in a small saucepan over medium heat. Once simmering, reduce the temperature to medium-low.

4

Sauté the garlic, onion, and rice in a large nonstick pot for 3 to 5 minutes, or until the rice starts to toast.

5

Add 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.

6

Add 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.

Winter Vegetable Risotto