Exploits of a Vegan Wannabe

Risotto, I have  feared you so.  Risotto has always been on the pre-made portion of the grocery list because it is too difficult to create at home.  I never really realized until now that I let food t.v. brainwash me into thinking that only trained chefs and television personalities were capable of making a creamy, dreamy risotto. Not so fast Iron Chefs, Vegan Sherry is in the kitchen now ready to whip up some fresh veggie and herb risotto.

Risotto is like a blank canvas waiting to be adorned with the flavors and colors most loved by you. So, the other day as I was lazily browsing  through the produce section I spied the most beautiful Meyer lemons. They were bright with smooth flesh. Looking at them was like peering into the sun with your toes in the sand. I love Meyer lemons (especially with gin and tonic) so I couldn’t resist them and tossed them (gently) into the  cart. I started with the lemons and built up from there. Honestly, I had purchased dill to go with the lemons and asparagus but in the eleventh hour I changed my mind and did a chiffonade on some fresh Basil, which was definitely the way to go. Another reason to always have plenty of freshy herbs in the house, even in the winter when they are more expensive. You are worth it.

With my ingredients waiting for me in the kitchen I looked online for some help.  I found this recipe and made it my own with flavors, stock and add ins. I believe the template of risotto is like written in stone….shallots, wine, stock, but the flavors may always be modified to suit your palate.

Meyer Lemon Risotto with Fresh Asparagus & Basil

By Sherry Duquet, inspired by Simply Recipes

Ingredients

2 C asparagus cut into bite size pieces

3 Tbsp vegan butter

1 Tsp (or more if you like) finely chopped shallots

1 C Arborio rice

1/2 cup white wine

3 1/2 C veg or chick’n stock (I used the Not Chick’n broth cubes and water)

1/8 C Meyer Lemon juice (fresh squeezed from approx 1/2 lemon)

2 Tsp Nutritional Yeast

1 packed cup fresh Basil finely chopped or chiffonade

Make it Happen

Prepare the asparagus by breaking  into 1 to 1 1/2-inch pieces. Steam or blanch asparagus pieces for 2 minutes. I steamed them in a basket steamer over the broth with the lemon juice in a stock pot. At the end of two minutes, remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock and lemon juice to a simmer in a saucepan.

Add the wine to the rice. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. I added the Nutritional Yeast to the very last 1/2 cup full of broth and mixed in.  Remove from heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

Gently stir in the asparagus, basil and a mountain of fresh ground pepper.  Serve immediately.

I was astonished at the  creaminess of  the risotto and how easy it really was to prepare. It was cheesy (thanks to the nutritional yeast) and lemony and decadent beyond belief. Add a bottle of red wine and a loaf of crusty bread and you have date night, a luxurious dinner party feast or a well deserved and easy to prepare meal for one.

Have a delicious day.

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