A risotto base that goes great with local veggies
One of my favorite dishes to make dinner guests is risotto. Although it requires occasional stirring, risotto is great to make for friends or family because it's one pan on the stove and you incorporate stock gradually leaving time in between for you to prep the other dishes. I also love this vegan risotto base because I can easily grab local ingredients at the farmers market and whip up a beautiful seasonal dish. This time I used extra Swiss chard I had in the fridge, but it would be great with asparagus, snap peas, zucchini, squash, spinach, and so many other delicious veggies. My recommendation is to cook the veggies separate and then incorporate them in at the end, this way you can guarantee they are cooked to perfection, without making the risotto gummy or overcooked. The best part is your guests won't even miss the dairy!
Ingredients
1 1/2 cup of arborio rice
2 tbsp olive oil
2 tbsp vegan butter
1 tbsp vegetable bouillon
1 white onion minced
1 cup white wine
4 cups of vegetable stock
2 cloves of garlic
3 cups of charred greens
1 tsp garlic granules
1 tsp onion powder
1 tsp salt (to taste)
1 tsp pepper (to taste)
Preparation
1. Heat oil in a large pan. Add onion and garlic, cooking until translucent, roughly 3- 5 minutes .
2. Add rice and stir until coated and slightly translucent, roughly 2 minutes. Then add vegan butter and stir until melted.
3. Add wine and mix medium heat until absorbed.
4. Add 1 cup of vegetable stock at a time, stirring consistently. Wait until liquid is absorbed before adding the next cup. Then add veggie bouillon and remaining stock.
5. Separately, heat olive oil and minced garlic in a pan, then add charred greens.
6. Season with garlic granules, onion powder, salt and pepper.
7. Mix in the charred greens to the risotto base and stir until combined. Enjoy!