Tag: risotto

Vegan Roast Vegetable Risotto

NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name. Unfortunately this also means I can’t retrace where I originally found the inspiration for the recipe. 

As Veganuary draws to a close it’s gotten really fucking cold here and there is nothing more comforting than a good risotto on a cold winter’s day.

The secret is to stir motherf*cker

I know a lot of people don’t ‘believe’ in risotto without cheese or butter, but the creaminess of a good risotto comes from the starch in the rice, not from the cheese. So as long as you add enough other sources of umami and stir your ass off a creamy vegan risotto is totally achievable. This roast vegetable risotto is just one example of that.

What do I have with vegan roast vegetable risotto?

I have mine like this, with nothing else. If you have a bigger appetite a nice piece of bread and/ or a light green salad should do you nicely.

A close up of a white enamel bowl with blue trim filled with vegan roast vegetable risotto, surrounded by sun dried tomatoes, red onion and some cloves of garlic in the back

Vegan Roast Vegetable Risotto

Dorothy Porker
This risotto loaded with roast vegetables and made with tomato will leave you begging for more.
Prep Time 15 mins
Cook Time 1 hr
Course Dinner, Lunch, Main course
Cuisine Italian, Vegan
Servings 2

Equipment

  • Oven
  • Roasting tray
  • Parchment
  • Measuring cup
  • Saucepan
  • Wooden spoon
  • Ladle

Ingredients
  

For the roast vegetables

  • 1 T - 15 ml olive oil
  • 11 oz - 300 gr cherry tomatoes
  • 2 red peppers roughly chopped
  • 1 large courgette cut length-ways and then sliced
  • pinch salt
  • pinch pepper

For the risotto

  • 1 c - 250 ml passata
  • 1 c - 250 ml vegetable stock
  • 1 T - 15 ml balsamic vinegar
  • 1 T - 15 ml olive oil
  • 4 shallots finely chopped
  • 4 cloves garlic minced
  • 8 oz - 225 gr arborio rice
  • 6  sun-dried tomatoes chopped into small chunks
  • fresh basil leaves to taste

Instructions
 

First roast the vegetables

  • Preheated an oven at 360° F/ 180° C.
  • Spread 11 oz - 300 gr of cherry tomatoes, 2 roughly chopped red peppers and 1 courgette halved and cut into slices in an even layer on some parchment paper on a baking tray, drizzled with olive oil and plenty of salt and pepper.
  • Roast for 30 minutes until soft.

Now make the risotto

  • Mix together 1 c - 250 ml of passata and stock with 1 T - 15 ml of balsamic vinegar in a large measuring cup.
  • Now to start your risotto, heat the remainder of the olive oil in a medium-sized saucepan on a medium-low heat. Add the 4 finely chopped shallots and cloves of garlic and stir until they have become translucent.
  • Add 11 oz - 225 gr of arborio rice, and keep stirring continuously from here on out. Stirring releases the starches in the rice and is the absolute key to a good creamy risotto.
  • Once your rice is coated in olive oil and has started to go translucent, this should take 5 minutes or so, start adding your passata - stock mixture, one ladle at a time. You should not add more liquid until the previous ladle has been fully absorbed into the rice.
  • After 20 minutes or so, your rice should be soft and all the liquids should have been. You can now add 6 chopped sun-dried tomatoes and the pre-roast veg. Stir everything in gently so the vegetables hold together a little bit. Taste and add more salt and pepper if necessary.
  • Serve with fresh basil and lots of freshly ground black pepper.

Notes

Once cooled down, reheated risotto is not very nice unless you roll it into balls, coat it in breadcrumbs and deep-fry it. 
Keyword easy vegan, Italian food, risotto, vegan

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Lady & Pups’ Curry Risotto

Affiliate banner explaining there is an affiliate link for Bookshop.org, an online bookshop with a mission to financially support local, independent bookstores, in this article.Mandy from Lady and Pups has been one of my biggest flavor inspirations for years. I think we share a penchant for flavors that pack a punch and innovations that some might consider sacrilegious.

She is also a pioneer in the moody style of food photography I thought I’d end up doing before I turned into a brightly colored butterball. So when her book The Art of Escapism Cooking came out last year, I just had to have it.

A picture of Mandy from Lady and Pups hiding behind a copy of her book The Art of Escapism Cooking

Where Mandy and I drift apart is that I tend to like short cuts where she appears to be a gluton for punishment. The chapter Shit I Eat When I’m By Myself thus rang the most true to me, and this kare (Japanese curry brick) risotto was the first recipe I cooked from Escapism.

What are Japanese curry bricks?

Now you can make your own curry bricks, but Japanese food tends to be high quality at all levels. And making life harder for yourself is so not the point of this dish. So get yourself some bricks.

Because I get greedy when I go to my bigger Asian supermarket, I got a few brands. My favorite was the Kokumaro-brand. The hot version isn’t that hot, and it has a nice creamy edge to it that I get off on.

An example of a Japanese curry brick box by the brand Kokumaro

All the brands I got were hot. Some packed too much of a punch for me, were too salty or too bland. Do with that information what you will. I’d recommend trying a bunch if you can afford to. If not, go with Kokumaro and blame me (no refunds tho).

How do you eat Japanse curry risotto?

This is a very filling main course and it really doesn’t need anything else.

I added frozen peas to mine for some greens. Broccoli would probably also work. But I like all green veggies.

If you have to eat this as a side I would cook whatever greens you are having separately and serve it with chicken or pork schnitzel for Tonkatsu (Japanese schnitzel) vibes and use the recipe below to serve two.

Some things to look out for

I thought I’d get smart and fancy with this recipe and not read the instructions properly, so the first time I made it with arborio rice in my Instant Pot. This was a bad idea.

Curry bricks are an instant cooking solution and don’t need a lot of time to thicken (or burn). Use leftover rice from the day before (or: make sure you have leftover rice at hand).

I have on occasion been out of ginger and curry powder to add and didn’t miss these. I did try and make this without any of Mandy’s additions to the bricks at some point and that was very meh, so please don’t omit too much. Though I also didn’t miss the Parm on days where I’d run out.

What I did miss is this recipe on days where I didn’t have any curry bricks. The egg yolk really is a must-have finishing touch. So on to the recipe.

You can buy Mandy Lee’s The Art of Escapism cooking here if you’re in the US or here if you’re in the UK.

A blue background with a white plate with a black circle on top. On the plate to the right front there is a small brown and wood patterned dish with some grated Parmesan inside. To the back and left on the plate is an oval black bowl, filled with dark yellow brown rice dotted with peas, topped with a golden egg yolk. A wedge of parmesan has been set on it's backend to the right backend of the plate.

Curry Risotto from The Art of Escapism Cooking

Dorothy Porker
A quick and easy hearty and aggressive risotto made with Japanese curry bricks and some extra veg from The Art of Escapism Cooking by Lady and Pups.
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main course
Cuisine Fusion, Italian, Japanese
Servings 1

Equipment

  • Saucepan
  • Grater

Ingredients
  

  • 1 c - 250 ml chicken stock
  • 3 T - 45 ml milk most variaties work - more as needed
  • 1 1/3 T - 30 gr Japanese curry bricks whichever brand you like, can find or afford
  • 2 T - 30 gr caramelized onion powder I buy ready-made caramelized onions and grind them up with my pestle and mortar
  • 1 clove garlic finely chopped
  • 1/2 t - 3 gr ginger grated
  • 2 t - 12 gr unsweetened cocoa powder yes really
  • 2 t - 12 gr curry powder
  • 1/2 t - 3 gr Dijon mustard
  • 1/2 t - 3 gr honey
  • 1 1/4 c 160 gr rice pre-cooked, leftover is fine
  • 1 egg yolk you can freeze the whites for up to one year
  • Parmesan grated, to serve
  • black pepper to taste
  • 1 c - 125 gr peas fresh or frozen, optional

Instructions
 

  • Combine everything 1 c - 250 ml chicken stock, 3 T - 45 ml milk, 1 1/3 T - 30 gr curry brick, 1 T - 15 gr caramelized onion powder, clove of garlic, 1/2 t - 3 gr of ginger, mustard, honey and the 2 tsp - 12 gr of cacao and curry powder in a heavy based saucepan until everything is thoroughly mixed.
  • Bring to a simmer and stir until the sauce begins to thicken.
  • Add 1 1/4 c - 160 gr rice and 1 c - 125 gr peas and warm through. Adjust thickness with milk if so desired.
  • Serve with 1 raw egg yolk on top and lots of the grated Parmesan and freshly ground pepper.

Notes

Lady and Pups' curry risotto keeps for up to 3 days in the fridge and can best be reheated by coating it in breadcrumbs and shallow frying it.
Keyword comfort food, cookbook recipe, Italian food, Japanese curry, Japanese food, Lady and Pups, The Art of Escapism Cooking

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor Japanse curry risotto van Lady&Pups.

Affiliate banner explaining there is an affiliate link for Bookshop.org, an online bookshop with a mission to financially support local, independent bookstores, in this article.

Super Easy Seafood Risotto

Last week I shared a recipe for making classic shellfish stock with you. This week I am using that stock to make a pretty bomb ass seafood risotto.

Variations on seafood risotto

I used prawns for my first batch, which leaves you with more heads, which equals more stock, which equals more risotto. But you can also use the stock to make a risotto with plane old fish, like I did for my second batch, though I can’t recommend fattier fish like mackerel for this. Or have yours mussels, lobster, or whatever you fancy in the seafood department.

You can also make this using store bought stock, though I’d recommend going for a fancier liquid brand rather than cubes as those tends to be waaaaaaaaaaaay too salty for risotto making.

I like to add green veggies to mine, like frozen or fresh peas or some grilled asparagus. But you do you. I think some grilled fennel would also be dope.

The ingredients for super easy seafood risotto

To cheese or not to cheese

A lot of people think Parmesan or some kind of cheese is essential to making your risotto nice and gooey, but if you’ve stirred your risotto well enough and in doing so have released plenty of starches from the rice, you should end up with a gooey, unctuous risotto either way.

A word on prawns

I used to make this dish with prawns, but there are a lot of problems with how prawns are farmed. Prawn farming produces huge quantities of greenhouse gases and is largely founded on abusive labor practices. So check where your prawns are from and how they are produced or omit them al together.

Super Easy Seafood Risotto

Dorothy Porker
Use my shellfish stock to make this deeply flavorful seafood risotto. You can add whatever seafood and veggies you like to it.
Prep Time 10 mins
Cook Time 25 mins
Instant Pot 15 mins
Course Dinner, Main course
Cuisine Italian
Servings 2

Equipment

  • Oven
  • Baking sheet
  • Parchment
  • Large pot for holding stock
  • Ladle
  • Small saucepan for risotto
  • Wooden spoon

Ingredients
  

For the asparagus, optional

  • 1/2 bunch green asparagus or other veg to taste
  • 1 T - 15 ml olive oil
  • pinch salt
  • pinch black pepper
  • 1 t - 5 gr za'atar optional
  • juice of 1/2 lemon optional
  • 2-3 cloves garlic smashed, optional

For the risotto

  • 2 c - 500 ml (shell)fish stock home-made or store bought, avoid cubes in this case
  • 1/2 c - 100 gr Arborio rice some say other rice variaties work as well, I'm not so sure
  • 2 T - 30 ml olive oil
  • 1 T - 15 gr butter
  • 3 cloves garlic peeled and finely chopped
  • 2 small shallots peeled and finely chopped, 1/2 an onion will also do nicely
  • 10 oz - 300 gr seafood of choice
  • 1 c - 125 gr peas frozen or fresh, or your veg of choice
  • 3/4+1/4 c - 100 + 25 gr Parmesan grated, optional
  • pinch salt
  • pinch white pepper

Instructions
 

Bake the asparagus, if using

  • Preheat an oven at 350° F/ 175° C.
  • Snap the bottoms off your 1/2 bunch of asparagus. They will snap roughly where their bottoms are too coarse for eating.
  • Spread asparagus over a pre-lined baking sheet, cover lightly in olive oil, salt and pepper and whatever spice you like (my go-to is za'atar) and roast for 25-35 mins until crisp at the edges. This method is also suitable for broccoli, if that's your thing. You can liven it up a bit more with a squeeze of lemon juice and 2-3 smashed garlic cloves as well if you like.

To make the seafood risotto

  • Preheat 2 c - 500 ml of (shell)fish stock in a large pot. It should be warmed through but not boiling. Be sure to keep it next to the pan you are cooking your risotto in, with a good sized ladle for easy transfer.
  • In a saucepan, melt 2 T - 30 gr of butter and 1 T - 15 ml of olive oil together over a medium low heat.
  • Add 3 finely chopped cloves of garlic and 2 finely chopped small shallots and saute gently until they start to become translucent and soft, avoiding getting any color on them as this will make the garlic bitter.
  • Now add 1/2 c - 100 gr of rice and stir continuously for 5 minutes or so, coating the rice in the fats until they also get a transparent sheen to them. Skipping this step may result in your rice not taking up enough of the liquids to cook in time, so be sure to follow this step properly or you’ll be very upset later.
  • Once 5 minutes of vigorous stirring have passed, add your first ladle of stock to the rice. Keep stirring vigorously until all the liquid has either been absorbed by the rice or evaporated into thin air.
  • Add your second ladle of stock, stir until absorbed. And so on and so forth, until roughly 20 minutes have passed and all your stock has been added to and absorbed by the rice.
  • When to add your seafood will depend on the kind of seafood you’re using. Precooked prawns, mussels and the like can be added at the very last minute, just to heat them through. Frozen fish should be thawed and flaked before use and can also be added in at the last minute. Anything bigger you will probably want to pre-cook and serve it separately so you have a better handle on whether it’s cooked through or not.
  • In the final 2-3 minutes add your peas and 3/4 c of parmesan, if using.
  • Season to taste before serving. There is a lot of salt in the stock already, so it may not need any more. Pepper however is always a good idea. Top with the asparagus and the remainder of the Parmesan if using.

To make seafood risotto in an Instant Pot

  • Follow steps 2 to 3 from the previous section, using the saute function of your Instant Pot.
  • Add 2 c - 500 ml of warm stock and 1/2 c - 100 gr of rice and stir.
  • Seal your Instant Pot and set the timer for the pressure cooking function to 7 minutes.
  • Use the quick release and stir in pre-cooked seafood, vegetables and Parmesan cheese.

Notes

Risotto doesn't really reheat very well.
If you do have left-overs keep them in a closed container for up to 3 days, roll the cooled down risotto into balls, perhaps filling them with a small helping of mozzarella, coating them in flour, egg and bread crumbs before deep frying them to make arancini. 
Keyword Italian food, risotto, seafood

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