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Creamy Vegan Risotto

What you need: 

10 ounces arborio rice

1 medium onion, minced
2 stalk celery, minced
32 ounces of vegetable stock
Favorite bottle of crisp white wine (not whole bottle, but enough for you and risotto)
Earth Balance Buttery Spread, 2-4 T or to taste
Extra virgin olive oil, to almost cover bottom of pan
Fresh tomatoes, (I used a 10 ounce package of grape tomatoes sliced in half)
Fresh basil, about 12 leaves cut in chiffonade
Salt and pepper to taste
What you do: 

1. Sauté your onion and celery until tender in olive oil and two tablespoons of the Earth Balance over medium highish heat. 

2. Meanwhile gently heat the veggie stock in another pan, keep on low. Add arborio (about 10 ounces) to onion and celery mix, stir to cover with oil and Earth Balance and let cook for a minute or two. Reduce heat a little. 
3. Then add first ladle of stock and stir. Don't let the rice become dry. You need to add liquid as soon as the first ladle is absorbed. Add wine and some salt to taste. Stir. 
4. After about the third ladle of stock, add your tomatoes and some ribbons of basil. Keep stirring and adding your stock until the rice is tender but not mush. You don't want mush. 
5. Add final flourish of wine, allow alcohol to burn off and serve with more basil and final touch of Earth Balance if desired. Enjoy!
Preparation Time: 
Cooking Time: 
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