Here is my Health Rebel Risotto!
Inspired by the March Daring Cook‘s challenge (my post), this healthy vegan risotto is filled with veggie, brown rice, “cheezy” goodness. Though not prepared traditionally, it’s equally delicious (and very simple!). Why let the traditions tie you down?
Health Rebel Risotto
1 cup basmati brown rice
1 cup brown sticky rice
4 cups vegetable stock
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon coconut oil
1/2 large onion or 1 small onion, diced
Garlic cloves (however much you like), minced
approximately 1 cup chopped asparagus
2 cups carrot, cut as desired
1/4 cup water
12 oz. (1 package) silken tofu
2 tablespoons olive oil
1 tablespoon coconut milk
1 heaping teaspoon dried thyme
2 heaping teaspoons dried oregano
1/4 cup nutritional yeast
Additional salt and pepper, to taste
In a large pot, bring the stock, vinegar, and both rices to a boil, adding the salt as soon as the liquid is bubbling. Cover the pot with a lid and turn the heat to low for about 60 minutes, when a spoon dragged along the bottom of the pot reveals rice sticking to it.
In the last half hour of the rice cooking, heat a skillet over medium heat. Melt the oil and saute the onion and garlic for about 5 minutes, until lightly caramelized. Add the asparagus, carrot, and water to the skillet and steam the veggies, stirring occasionally, until the carrot is cooked through.
Meanwhile, blend the silken tofu, olive oil, coconut milk, and herbs in a blender or food processor until smooth (it’s okay for the herbs to still be visible).
Once all the components are ready, add the cooked vegetables to the rice pot and coat with the contents of the food processor/blender. Heat through until piping hot. A the last minute, stir in the nutritional yeast and additional salt and pepper to taste. Add a garnish of chopped parsley to the dish right before serving. Pass additional chopped parsley at the table for people to top their risotto with.
Serves 4-5 people