The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
Risotto doesn’t have to be vegan’s nightmare- just replace the butter with Earth Balance and use a vegan Parmesan. But what is one persons comfort food is another (ve)girl’s challenge. I just couldn’t bear to use white rice, seven tablespoons butter, a 1/4 cup of both olive oil and cheese in a dish. And then actually eat it.
Therefore, I decided to change my risotto up a bit- and still do the required parts of the challenge. My mother makes homemade vegetable stock with veggie scraps; I intended to help her, but overestimated my available time. Check! I also made the rice base (just changed it a bit…). Check! Only the thing is, before I went vegan, I detested the risotto. There was something about the texture that didn’t settle with me, and there was no flavor except the cheese. With these unpleasant memories swimming in my head, I crafted a new risotto to my taste that my whole family thoroughly enjoyed as well. I will post the new recipe soon- Health Rebel Risotto!
Filled with veggies, brown rice goodness and a delicious sticky, “cheezy” coating, this stuff is the real deal. Stay on the internet, as the recipe will be posted soon. The Health Rebel has struck once more!
Thanks, Eleanor and Jess for the great challenge!