CARROT AND ZUCCHINI RISOTTO (VEGAN)
I created this recipe to make risotto that was safe for my daughter who is extremely allergic to milk products and who was going through a picky stage on eating vegetables. She had it several times before learning that it had zucchini in it! It is a favorite of our whole family. Adding Parmesan cheese at the table works quite well and makes it great for serving people who are on a Vegan diet, a dairy-free diet, or a weight-loss diet. 1 serving is 5 Weight Watchers points and is large. Thanks to Mallina Cashew whose Recipe #32295 Magnificent 1st Prize Risotto was my starting point for this recipe.
Provided by Katie in Atlanta
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
- In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
- Heat oil in a very large skillet (12 inch diameter at least).
- Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
- Add the Arborio rice and stir for a few minutes.
- Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
- Add pepper to taste.
- Stir the risotto until most of the liquid is absorbed.
- Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
- Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
- Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 298.3, Fat 2.2, SaturatedFat 0.4, Sodium 39.3, Carbohydrate 58.4, Fiber 3.4, Sugar 4.2, Protein 5.3
RISOTTO WITH ZUCCHINI, CARROTS AND PARMESAN
Make and share this Risotto with Zucchini, Carrots and Parmesan recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring broth to boil and keep it at a bare simmer.
- In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
- Add rice and cook over moderately-high heat, stirring, for 2 minutes.
- Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
- Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
- Add more stock, ½ cup at a time, in same manner, until rice is al dente.
- Stir in cream and remaining ¼ cup butter.
- Remove from heat and add Parmesan, parsley and basil and season to taste.
- Transfer to a heated serving bowl and serve immediately.
VEGAN COURGETTE RISOTTO
This fresh vegan one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg
Provided by Silvana Franco
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
- Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
- Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.
Nutrition Facts : Calories 406 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
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CREAMY VEGETABLE VEGAN RISOTTO | MINIMALIST BAKER RECIPES
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4.9/5 (81)Total Time 30 minsCategory Entree, SideCalories 257 per serving
- In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large pan over medium heat. Once hot, add half of the water (or oil) and the asparagus (and/or broccolini) and the red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned - 3-4 minutes - stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.
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- Heat a seasoned cast iron skillet over medium-high heat (with the oil). Add the chopped onion and minced garlic to suate for 3-5 minutes.
- Now add the carrot puree and uncooked rice to the skillet, stir, and allow the rice to absorb some of the carrot puree for another 3-5 minutes.
- Next, reduce the heat to low and start adding the broth. Add 1/2 cup of broth to the rice, stir, and allow the rice to absorb the broth before adding the next 1/2 cup and so on, until you've used all 3 cups of broth. (You'll know it's time to add the next 1/2 cup when the rice begins to stick, and bubbles form over the cooking rice.)
- Stir in the black pepper and nutritional yeast with the last 1/2 cup of broth, continusally stirring this time until your risotto has reached your desired consistency and then remove the skillet from the heat.
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