Craving some rich, hearty, home cooked goodness? This is the recipe for you. It is cheesy and creamy and oh so delicious. It does not require a lot of ingredients but what it does need is some patience. Arborio rice takes a while to cook and to make the perfect risotto you have to gradually add in the broth and let it continuously simmer. But trust me it’s so worth it in the end. This recipe is adapted from Vegan Dad’s original recipe. you can find some of his other great recipes at vegandad.blogspot.ca
1 tbsp olive oil
3 tbsp vegan margarine (divided)
2 cloves garlic, minced (or more if you love garlic like I do)
1/2 onion, diced
2 cups brown arborio rice
7 cups of vegetable broth
1/2 cup dry white wine
2 cups broccoli, chopped
1/4 cup nutritional yeast
sea salt and pepper to taste
Heat the 7 cups of broth in a small saucepan and keep warm on low heat.
In a large saucepan heat oil and 1 tbsp of margarine. Saute onion and garlic for 2-3 minutes and then add rice. Cook 3-4 more minutes stirring constantly.
Add 1 cup of broth and bring to a boil. Stir occasionally until reduced.
Add the wine and again stir until reduced….I told you….patience!
Add 1 more cup of broth and continue stirring and letting it reduce. Continue adding 1 cup of broth at a time until you get to the last cup and then add the broccoli with it and continue to stir occasionally until it is reduced.
You want the rice to be tender, so you may need to add a little more broth or you may not need all of it if it cooks quickly. Do the old taste test after about 5 cups of broth and continue to test it after each cup of broth you add.
When the rice is done and the broth is all reduced so you have a nice thick mixture, remove from the heat and stir in the remaining margarine and nutritional yeast.
Season with a little sea salt and pepper and Enjoy!
Choosing healthy living over dying 🙂