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Vegan Risotto Recipe

Updated on October 30, 2011

Risotto

A Risotto is an Italian rice dish, usually made with Arborio (or similar vaiety of rice), served as a starter. Risotto's have a creamy, rich and smooth consistency and are very easy to prepare. In this recipe we will prepare a Vegan version with grilled Zucchini.

Equipment Needed

  • 1 large saucepan to make the risotto
  • 1 small saucepan to simmer the stock
  • 1 frying pan


Ingredients

  • 1 tbsp olive oil
  • 2 tsp butter or margarine
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 250g Risotto Arborio Rice
  • 1 glass white wine
  • 2-3 cups vegetable stock
  • 1 zucchini cut into strips
  • 1 zucchini cut into small pieces
  • Grated Parmesan cheese (optional)
  • Balsamic Glaze (optional)

Method

1. Prepare your vegetable stock

  • Boil some hot water, and pour into the small sauepan.
  • Add your stock cubes and stir well
  • Reduce to the lowest heat and allow to simmer gently
  • Remember to taste the stock as this will influence the flavour of the Risotto

2. Soften the onion and garlic

  • Place your olive oil in the large sauce pan and gently soften the onions on a low heat for 3 minutes
  • Then add your garlic and continue to cook for a further 1 minute

3. Add the Rice

  • Add the butter to the onions and garlic and pour in the rice
  • Stir well to ensure the rice is coated well
  • Fry for 2 minutes until the rice begins to turn translucent

4. Add the wine

  • Pour in the glass of white wine and turn up the heat for 1 minute until the wine has evaporated

5. Add the stock and simmer

  • Then add a ladle full of your gently simmering vegetable stock and stir into the rice
  • Turn the heat to the lowest
  • Once this has been absorbed by the rice, add another ladle full
  • Continue with this process, continuously stirring to ensure the stock is absorbed evenly.

6. Add the vegetables

  • After 15 minutes, add the chopped zucchini and stir well
  • You can also add mushrooms at this stage

7. Fry the Zucchini strips

  • Heat a small amount of olive oil in a non-stick frying pan and fry your Zucchini strips for 2 minutes on each side until golden. Set aside

8. Finish the rice

  • Once the rice is cooked (about 20-25 minutes), turn off the heat, grate some fresh Parmesan cheese into it (optional) and throw in the final 1 tsp of butter.
  • Stir well, then cover and leave for 2 minutes.

9. Serve

  • Serve your rice in a dish of your choice, topped with the strips of fried Zucchini and optionally drizzle balsamic glaze over the top. Enjoy.

Comments

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    • profile image

      Sandro 3 years ago

      Yammy!

    • hubrecipe profile image
      Author

      hubrecipe 6 years ago from United Kingdom

      You are absolutely right. I should have put optional under the Parmesan cheese. I actually don't substitute the Parmesan for anything when cooking vegan as this risotto is already delicious without it anyway.

    • profile image

      Nice, but... 6 years ago

      This sounds lovely, but the title of the post is misleading. I was looking for a truly vegan dish, and with the parmesan cheese, this fails the test. Perhaps one could substitute nutritional yeast for it, but I'm not sure how the consistency would turn out.

    • rockdresses profile image

      rockdresses 6 years ago from Turkey

      You are really good at cooking~ I will keep seeing your hub! how can I follow you? I can't see my "follow"button.....:(

    • profile image

      Tres Delicious 6 years ago

      Looks palatable. A risotto with eggplant. We'll be having this as a dinner treat for my kids and hubby.

    • KMattox profile image

      KMattox 6 years ago from USA

      Sounds yummy my wife wants to try it. We tend to eat vegetarian foods mostly. Just a note to be Vegan means no animal products at all. So your recipe would need have a butter and cheese equivalent for those people that eat Vegan only! Thanks for the great hub! I voted up and useful (only because there is no "delicious" button!)

    • davenmidtown profile image

      David Stillwell 6 years ago from Sacramento, California

      What a great hub! I love the way you have laid this out for people to see. I hope that many people try making Risotto... it is so good and good for you! Very nicely written too.