Friday, April 4, 2014

Recipe: Springtime Risotto

Peas and carrots, carrots and peas; creamy risotto, please, please, please!

(Can you tell we've been watching way too much Sesame Street this past winter?)

I have been seeing a lot of recipes lately for risotto of all kinds. Most of them call for a lot of cream, butter, and cheese. The vegan one's, while they do look delicious, call for a lot of vegetables that my young children wouldn't appreciate and for an ingredient that I don't ever use: dry white wine. I don't drink alcohol of any kind and I don't cook with it either. So finding a good recipe was getting very difficult. Finally, I decided to wing it.

It turned out AMAZING! I chose peas and carrots because those are my daughter's two favorite vegetables. As a mom, most of my culinary experiments are geared towards the taste buds of my little one's. If they won't eat it I am stuck with a huge pot of food for myself. Even if it turned out delicious for me, eating the same thing for 5 days can get a little boring.

My daughter loved this risotto so much that she paused for a moment during dinner just to thanks me and tell me how much she loves it. That's when I know I've done good!

 
Springtime Risotto
 
Makes 4 servings 

Ingredients
1 medium onion
½ cup carrots, chopped
1 clove of garlic, minced
2 Tbsp. olive oil
1 cup Arborio rice (risotto)
3 cups vegetable broth
½ Tbsp. dried parsley
½ cup unsweetened almond milk
¼ cup nutritional yeast
½ cup frozen peas
Salt and pepper 

Directions
In a medium saucepan, combine the olive oil, onion, garlic, and carrots and sauté over medium heat until they are tender. 

Add the rice and cook until it starts to toast.  

Add 1 cup of the vegetable broth, stirring frequently so that nothing sticks to the bottom. Once this first cup is absorbed (about 5 minutes), add another cup of broth. Once this is absorbed (about 8 minutes), add the third cup of broth along with the dried parsley. 

Cook until the rice is tender and creamy and the broth is mostly gone. 

Add the nutritional yeast and almond milk. Once combined, add the frozen peas and cook for about 3 minutes. Remove from heat and let sit for 5 minutes.

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