the rich, creamy risotto paired with the bright, crisp flavors of fresh vegetables.
If you happen to have leftover grilled vegetables, this is a great way to repurpose them...dipping each tasty vegetable into the creamy risotto, almost as if it were a condiment.
Okay, I have to stop writing, my mouth is watering.
Try this combination, it is good.
Grilled Vegetable Risotto (Gluten-Free and Vegan)
1 tablespoon extra virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 cup arborio rice
1 quart (4 cups) vegetable or chicken broth
1/4 cup dry white wine (or use additional broth)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup cashew cream (or milk)
Red Onion, Zucchini, Asparagus, Bell Peppers, Squash, and Eggplant all work well
salt and pepper to taste
Make the Risotto:
In a large sauce pan over medium heat, heat the olive oil and add the onion. Saute for 3-4 minutes or until the onions begin to become translucent. Add the garlic and arborio rice and stir well, to coat the rice well with the olive oil.
Meanwhile, pour the broth into a microwave safe container (a glass pyrex container works well). Heat for 2 minutes on high. Set aside.
Add the white wine. Stir and in about 1-2 minutes, add one cup of the broth. Stir occasionally until the broth has been absorbed by the rice, which takes about 3-4 minutes. Keep adding broth in 1/2-1 cup increments until the rice is cooked (taste it if you are not sure!).
When the rice is cooked, add the salt, pepper, cashew cream (or milk). Stir well.
Grill or Broil the Vegetables:
While the risotto is cooking, slice the vegetables, sprinkle with olive oil, salt and pepper. Grill or broil until soft.
|Keep the ends of the red onions on until after you grill to keep the onions from falling apart!|
Serve the risotto with the vegetables on top.
How good is this recipe? Why don't you ask my friend's adorable little 1 year old?
|"What do you think L?"|
|"Yum!" (he ate two bowls!)|
Life is sweet,