Celebrate The Flavors Of The Season With This Vegetable Risotto, A Creamy, Garden-fresh Dish That Highlights The Beauty Of Eating Seasonally
This recipe is an incredible example of highlighting the flavors of the season, a creamy, garden-fresh dish that featuresthe beauty of eating seasonally. With vibrant vegetables, Arborio rice, and a touch of dairy-free cream, this recipe is perfect for cozy nights or entertaining guests. Eating seasonally not only enhances the flavor and quality of your meals but also provides a variety of nutrients specific to the time of year. This risotto features fresh-picked ingredients like tomatoes, eggplant, or zucchini (depending on the season), delivering a nutrient-dense and luxurious meal. The creamy texture and bold flavors make this a plant-based comfort food at its finest.
Ingredients
3 tbsp olive oil
2 tbsp vegan or regular butter
1 shallot, minced
3 cloves garlic, minced
5 tbsp white wine (optional)
1 1/2 cup arborio rice
4 cups vegetable stock
1 tbsp vegetable bouillon
2 zucchini
2 small eggplant
2 peppers
2 stems of tomatoes (roughly a cup)
1 cup parmesan (or vegan alternative
Preparation
1. Add olive oil and butter to a pan. Once hot add minced shallot and garlic cooking until translucent.
2. Then add rice and cook until rice becomes translucent, roughly 2 minutes. Add wine and stir on medium high heat until it burns off.
3. Begin mixing in the broth one cup at a time, stirring constantly until most of the broth is absorbed.
4. Separately chop vegetables and add them to a hot pan with 1 tbsp olive oil. Cook until tender.
5. Once broth is used, add vegetable bouillon (optional) for additional flavor. Combine the vegetables with the risotto then top with Parmesan.