Watkins Organic Ground Black Pepper -- 2.8 oz
Creamy Vegan Vegetable Risotto
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 Tbsp. olive oil
- 6 asparagus spears (ends trimmed, chopped)
- 1 medium yellow pepper (thinly sliced)
- 1 small bunch broccolini (chopped)
- 1/2 cup chopped carrots
- 1 shallot (finely diced)
- 1 garlic clove (minced)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1 cup Arborio rice
- 1/4 cup vegan parmesan cheese (can use parmesan cheese, if desired)
- In large saucepan, cook asparagus in vegetable broth, boiling until slightly tender. Remove asparagus and set aside. Next, add broccolini, carrots and peppers to same broth, boiling until just slightly tender. Remove veggies and set aside.
- To broth, add white wine, salt and pepper. Lower heat to simmer. Broth to be used in rice step.
- In large high-rim pan over medium-high, sauté garlic in olive oil, then add shallot and cook until translucent.
- Add rice and stir until center of grains become white (should take less than one minute.) Reduce heat to low.
- Ladle 1 cup of reserved broth to rice pan and stir until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring to incorporate, always bringing back to simmer until rice is “al dente” (cooked through but not mushy), about 15-20 minutes.
- Remove from heat and stir in “cheese” and vegetables. Season with salt and pepper to taste
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