Gluten-free, Nut-free option, Soy-free option
If you’ve ever made risotto, you know it takes time and a little patience, but is well worth it. This creamy risotto is packed with veggies and is the perfect complement to many dishes. Serve it as a side or make it a meal by topping it with our Parmesan-Crusted Tofu.
Creamy Vegetable Risotto is a classic dish that encapsulates the essence of comfort and indulgence. This recipe combines the richness of Arborio rice with a medley of vegetables and savory flavors, resulting in a creamy and satisfying culinary experience. Perfect for both special occasions and cozy nights in, this dish brings a touch of elegance to the dining table while offering a comforting hug to the palate.
PREP TIME: 5 minutes
COOK TIME: 1 hour
YIELD: 6 servings
INGREDIENTS:
- 1 tbsp (15 ml) olive oil
- ½ medium-sized white onion, chopped small (about ½ cup [80 g])
- 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
- 4 cups (960 ml) vegetable broth, divided
- 2 cups (140 g) chopped white mushrooms
- 1 cup (180 g) uncooked Arborio rice
- 1 cup (134 g) frozen peas
- ½ packed cup (18 g) baby spinach
- ¼ cup (20 g) nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt, plus more to taste
- 1 tbsp (15 g) vegan butter (nut-free and/or soy-free if needed)
- 1 tsp lemon juice
- Vegan Parmesan Cheese or store-bought, for topping (optional) (nut-free and/or soy-free if needed)
INSTRUCTIONS:
1. Sautéing Aromatics:
- In a large sauté pan, heat the olive oil over medium-low heat.
- Add the chopped onion and stir. Cook, stirring often, for 5 to 7 minutes, until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.
2. Incorporating Mushrooms:
- Stir in ½ cup (120 ml) of the vegetable broth and the chopped mushrooms.
- Cook, stirring occasionally, for another 5 minutes.
3. Cooking the Rice:
- Lower the heat to low and add the uncooked Arborio rice, ensuring an even layer covering the bottom of the pan.
- Let the rice cook without stirring for 2 to 3 minutes, until you hear faint snapping noises.
- Gradually stir in another ½ cup (120 ml) of the vegetable broth.
- Allow the rice to cook, stirring every minute or so, for 6 to 8 minutes, until the liquid is absorbed.
- Repeat this step six more times, using the remaining 3 cups (720 ml) of vegetable broth in the same manner.
4. Adding Vegetables and Flavors:
- Mix in the frozen peas and baby spinach.
- Cook, stirring often, for 1 to 3 minutes, until the peas are warmed and the spinach has wilted.
- Stir in the nutritional yeast, garlic powder, onion powder, and salt.
- Add the vegan butter and lemon juice, stirring well to combine.
- Taste and adjust the seasoning with more salt if needed.
5. Serving and Enjoying:
- Serve the Creamy Vegetable Risotto while warm.
- For an optional touch of richness, sprinkle Vegan Parmesan Cheese on top.
- Indulge in the delightful flavors and comforting creaminess of this delectable dish.
Tips:
- Choosing Arborio Rice: Arborio rice is essential for achieving the signature creamy texture of risotto due to its high starch content. Avoid substituting with other rice varieties.
- Stirring Technique: Stirring the rice with each addition of broth encourages the release of starch, resulting in the desired creamy consistency.
- Flavor Variation: Customize the recipe by incorporating additional herbs or vegetables of your choice to enhance the flavor profile.
- Texture Preservation: Leftover risotto can thicken upon cooling. To revive the creamy consistency, reheat it with a splash of vegetable broth or water.
