Vegan Risotto

Ok, so I was inspired by the blog Healthy Slow Cooking – Slow Cooker Butternut Squash Macaroni (a.k.a Vegan Mac + Cheese).

My recipe is broken into 2 parts, (1) Slow Cooker/Vegan Cheese making (2) Risotto making.

Does the vegan cheese in this recipe actually taste like cheese?

No, but it creates the creamy ‘cheese’ like texture you crave in a risotto AND it does have a satisfying taste.

Grocery List

1 Butternut Squash

4 Tomatoes

1 Head of Garlic

Dried Rosemary

Dried Thyme

Risotto Rice (no other rice will work!)

Nutritional Yeast

Part 1 – Slow Cooker Cooking/Vegan Cheese Making

Throw the following into the slow cooker* (recipe from Healthy Slow Cooking):

  • 1.5 cups butternut squash, peeled + chopped into uniform cubes
  • 4 tomatoes chopped up as rough as you want because it is all blended in the end
  • 1.5 cups water
  • 2 cloves of garlicĀ chopped up as rough as you want because it is all blended in the end
  • Sprinkle in dried rosemary (1/2 tsp) and thyme (1.5 tsp)

Stir + set slow cooker to LOW for 7-9 hours.

Puree the contents of the slow cooker in whatever appliance you have that you like to use the best for pureeing.

Add in:

  • 1/4 cup nutritional yeast
  • Salt + pepper to taste

*If you do not have a slow cooker, I think all these things can be thrown into a big pot and cooked down on the stove top. Bring the mixture to a boil and then reduce to a simmer. Covered, You may need to add additional water. Done when everything is soft and pureeable.

Part 2 – Risotto Making

Get a medium size potĀ (not the tiny one you get in the set and not the one for pasta).

2 tbsp olive oil in to the pot.

Turn stove to medium heat.

-To figure out the serving size (how rice you need) 400g risotto rice = 6 servings.

-Based on that put in the amount of rice you need to satiate you and your people in to the pot.

Stir the rice around in the pan to get it coated with the oil.

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Get a small pot.

Put in about 2 cups of veggie stock and warm it up.

Bring it to a boil than turn down to low.

Add about 1/3 of your vegan cheese (that we made above) to the stock.

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You are going to get a large spoon (ladle). Take a spoon full from the broth and add it to the rice.

Keep stirring the rice until the liquid is absorbed. Use a wooden spoon to stir.

Repeat until the rice is cooked.

Once the rice is done to your liking (it is not hard when you bite into it), add about half of the vegan cheese (that we made above) to the rice.

Add more nutritional yeast, salt or pepper if needed.

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Like this? How about this one?

Indulging With NO Guilt!

xDiana

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