Rainbow Vegetable Risotto
Instructions
Heat broth to a simmer in a saucepan over high heat. Reduce heat to low and keep warm on a back burner.
Heat oil in a large, heavy skillet or saucepan over medium- high heat. Add onion and pepper and cook, stirring frequently, for 5 minutes, or until soft and fragrant. Add rice and cook, stirring constantly, for 3 minutes, or until the grains become translucent around the edges (they will look like glass).
Stir in wine and reduce heat to medium-low. Continue to simmer and stir until the wine is absorbed.
Using a 1-cup ladle or measuring cup, ladle about 1 cup of hot broth into the rice. Simmer and stir constantly until the broth is absorbed.
Add ½ cup of hot broth and simmer, stirring constantly, until broth is fully absorbed. Continue to add broth slowly, waiting until the broth is fully absorbed before adding more, until rice is tender or al dente. This will take about 15 minutes and you may not use all of the broth.
Add salt to taste. Stir in spinach and heat, stirring constantly, for about 1 minute, or until wilted. Remove pan from the heat and stir in blueberries (if using).
To Serve
Spoon risotto into four to six bowls and garnish each with 2 tablespoons vegan Parmesan cheese (if using).
You’ve Got Options
Dried blueberries are optional here, but they are an incredible antioxidant food, helping to prevent all sorts of diseases, and if you buy them for this dish, you will have a supply of them on hand to add to salads and most of the recipes in this book.
If you have raisins, dried cherries, or dried cranberries, you can use any of them to replace the blueberries.
Makes 4 Servings
Ingredients
6 to 8 cups Vegetable Broth, or store-bought
¼ cup extra-virgin avocado oil
1 small onion, chopped
1 red bell pepper, chopped
2 cups Arborio rice
1 cup dry white wine
Sea salt
2 cups chopped fresh or frozen (thawed, drained) spinach
½ cups dried blueberries (see options)
Garnish (OPTIONAL)
½ to ¾ cup Vegan Parmesan Cheese, or store-bought
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.