Risotto
1 tablespoon olive oil
1 leek, chopped
1 1/2 cups Arborio rice
1/2 cup vermouth
4 cups water
2 cubes vegan bullion
1 pound asparagus - chopped (or other vegetable)
1 cup peas (or other vegetable)
1/2 cup Vegan Rella (optional)
2 teaspoons balsamic vinegar
In a large pot, heat oil and sauté leek. Stir in rice and vermouth. You may have to get someone to help, because you will have to stir this pretty much constantly until it is done.
Heat the water in another container (I use a pyrex pitcher) and dissolve the bullion in it. Keep adding the bullion water by about 1/2 cup at a time, and keep stirring. When it starts to get dry, add 1/2 cup more. You will keep this up for about 30 minutes, until the water is all used.
When you are down to about 1/2 cup of liquid left to add, add your veggies to the rice (and keep stirring!).
When all the liquid has been added, keep cooking and stirring for a few more minutes until it reaches a creamy texture. At this point, you can add the Vegan Rella and the balsamic vinegar. (It will still work without it though).
Eat while it is still warm!
SO HOW'D IT GO?
This was great! Rave reviews all around. A few changes: I didn't have a leek, so I just chopped 1/4 of an onion and 3 small cloves to saute, I used 3 cups of veggie broth + 1 cup of water instead of the bullion cubes, a few dashes of pepper, and no veganrella.The vermouth was a little acidic for me, so I think I'll cut down a little on that the next time. So delicious warm (and cold!). Thanks!
Oh my God, this was amazing! A great flavor with an unbelievable texture. I did not use the Vegan Rella, and it was still rich and creamy.
I followed the directions otherwise, but added some chopped mushrooms to saute with the leek.
Mmm, savory and delicious. Thanks!