Tag: vegan risotto

Vegan

Farmer’s Market Lemon Risotto with Summer Squash

by Lisa DawnLeave a Comment on Farmer’s Market Lemon Risotto with Summer Squash

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I saw this recipe in the New York Times Cooking section for a summer squash risotto. Off I went to the farmer’s market looking for summer squash. I found 2 beautiful Zephyr squash and fragrant and fresh summer garlic.

To veganize the original recipe meant to simply leave out the parmesan cheese. I added a touch of miso at the end for that salty touch which works wonders. Plus, my homemade vegetable stock adds richness of both flavor and color.

I made this for lunch today and we all agreed the lemony flavor was a great twist on traditional risotto.

1/2 red onion
1 clove of garlic
2 Zephyr squash (or any summer squash)
1 cup Arborio rice
4 to 5 cups vegetable stock
The zest of 1 lemon
The juice of 1 lemon
Salt, a few pinches
1 tablespoon sweet white or chickpea miso
1 tablespoon chopped parsley, for garnish

Dice the onion and press the garlic. Cut the squash in half, each half in half again and then dice into bite sized pieces. Zest the lemon and chop the parsley. Set aside.

Heat the stock in pot with a spout.

Sauté the onion and garlic in water or oil in a large skillet with sides. When the onions are translucent, add the garlic and squash. Sauté for a few minutes until the squash is softening. Season with a pinch of salt.

Add the rice to the pan and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add a cup of stock and stir often until it is absorbed. Then add another cup of stock and stir until that is absorbed. Keep adding stock by the cup and stir often until it is all absorbed.

As the risotto starts to look creamy and fluffy, add the lemon zest and the lemon juice. Mix well. Taste the risotto to make sure it is cooked through. If not, add more stock and go through the process again.

When it is done, add the miso and mix it well. Place into a serving dish and garnish with fresh parsley. Enjoy!

Vegan

Risotto Roundup

by Lisa Dawn1 Comment on Risotto Roundup

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Risotto is a fantastic dish that is made with arborio rice. Prepared with patience, risotto is a creamy, hearty dish that can be served as a side or a main. Any combination of vegetables and toppings work. It just takes some imagination, in terms of ingredients, but the process is always the same.

1. Saffron Risotto. This may be my all time best meal. We love the aroma of the saffron; it is fresh, fragrant and almost elusive. Topped with Tofu Milanese and a fresh arugula salad, as a meal, it really can’t be beat!

Blue Plate Special #15: Tofu Milanese & Saffron Risotto

2. Mushroom and Green Pea Risotto. This is an ode to a frozen side dish my mother used to make us when we were little girls. I just love the combo of mushrooms and green peas!

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3. Butternut Squash Risotto. A great way to use part of a big butternut squash. Paired with those crispy shallots, it is an out of this world, score-one-for-the-vegan’s kind of meal.

Butternut Squash Risotto Topped with Crispy Shallots

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Vegan

Mushroom and Green Pea Risotto

by Lisa Dawn1 Comment on Mushroom and Green Pea Risotto

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When I was little my mother used to make us rice with peas and mushrooms. I am a little embarrassed to say that she actually microwaved a Green Giant “Rice Medley”, a frozen concoction full of salt, oil, and other unrecognizable ingredients but that was the way it was in the ’80s, the height of convenience foods. Anyway, it was salty and creamy and we loved it but not enough for me to even think about buying it today. So, here is my grown up, vegan version that is perfect for both adults and kids alike.

Remember, risotto is way easier than it sounds. It takes a little time and attention but it is totally worth it. The starch in the rice creates a creamy and velvet-y texture. All of the flavors are there and a creamy sauce too!

1 onion
1 shallot
1 clove of garlic
1 box of mushrooms (today I used cremini, I also use regular white button mushrooms)
1 cup Arborio rice
1 cup white wine (anything you like to drink or cooking wine works too)
4 to 5 cups water
1 cup frozen green peas
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Olive oil

Dice the onion, slice the shallot, mince the garlic and slice the mushrooms.

Sauté the onion, shallot and garlic in olive oil in a large skillet with sides. When the onions are translucent, add the mushrooms and sauté until just browning.

Heat the water in pot with a spout. Let the green peas sit out to defrost.

Add the rice to the onions and mushrooms and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add the wine and stir often until it is absorbed. Then add about cup of water and stir until that is absorbed. Keep adding the water by the cup and stir often until it is all absorbed. Add the green peas and stir into the rice.

The risotto is ready when it is creamy and fluffy. The best way to know if it is done is to taste it and make sure the rice is cooked through. If it is not, heat up more water and go through the process again.

Season with salt and pepper. Enjoy!