Top tips for vegan risotto
We often think risotto is intimidating and impossible to cook at home, but I have a few tricks that make it delicious every time (and it’s even vegan!) Tip 1: Heat the broth before you add it to the rice. This will ensure your rice is cooking at an even temperature and isn't heated and cooled throughout. Tip 2: Cook your vegetables separately. I know this creates another dish, and a little more clean up, but I promise it is worth it. This ensure there isn't too much liquid, that your veggies are cooked evenly, and double seasoning means more flavor. Tip 3: Add extra Better Than Bouillon (seasoned vegetable base) right into the risotto. This ingredient is a vegetable paste that you can add to water to create vegetable stock. In addition to using it for the broth, I love to add an extra tablespoon of flavor right into the risotto. Think of it as a veggie stock flavor blast, yum! 4. Add the vegan butter when the last of the stock is almost burned off, versus at the beginning with the onions. Since this is a vegan risotto, this will ensure it has the same creamy consistency, instead of the butter getting lost in the mix.
The most important thing is you have to have fun with it, challenge yourself, and try new flavors! The next time you’re in the mood for something decadent, try this healthier risotto dish and put your cooking skills to the challenge. You just might surprise yourself!
Ingredients
1 1/2 cup of arborio rice
2 tbsp olive oil (rice)
2 tbsp vegan butter
1 tbsp vegetable bouillon
1 white onion minced
4 cloves of garlic minced
1 shallot minced
1/4 cup white wine (optional)
4 cups of vegetable stock
2 tbsp olive oil (mushrooms)
1 container button mushrooms
1 container shiitake mushrooms
1 container mixed gourmet mushrooms
1 tsp minced sage
1 tsp minced thyme
1 tsp minced oregano
1 tsp garlic granules
1 tsp salt (to taste)
1 tsp pepper (to taste)
Parmesan (optional garnish)
Preparation
1. Heat oil in a large pan. Add garlic, shallot, and onion cooking until translucent, roughly 3- 5 minutes .
2. Add rice and stir until coated and slightly translucent, roughly 2 minutes. Then add wine and mix on medium heat until the alcohol has burned off.
3. Heat the vegetable stock separately and add 1/2 cup at a time, stirring consistently. Wait until liquid is absorbed before adding the next half cup. Then add veggie bouillon and mix until fully combined.
4. Once stock is fully absorbed, top with vegan butter and stir until combined. Season with salt and pepper.
5. Separately, heat olive oil and chopped mushrooms to the hot pan.
6. Add in minced herbs until fully combined and sprinkle in the garlic powder.
7. Mix the mushrooms into the risotto base and stir until combined. Enjoy!
8. Optional: Top with parmesan.