If I'm making a risotto with veg (like squash or asparagus), I like to make a separate puree with some of the veg (and nutritional yeast), and then stir that in at the end. Adds even more creaminess, without the need for loads of butter and cheese. And I NEVER thought I'd say that before going vegan! I was all about the butter and cheese.
Good tips, Jack. I hadn’t heard the one about letting risotto sit for 10 minutes, though this is exactly what I was taught to do when making Armenian pilaf (taught to me by an Armenian friend).
Thank you for a great reminder of the details for making a wonderful risotto. Most of all, thank you for being my risotto mentor back in that Tuscan kitchen! I think of you every time I make risotto. Mushrooms, asparagus, sun-dried tomatoes, peas are among my favorites (on their own or in various combinations). Happy to report I've surprised more than a few friends when they find out there's no cheese or butter in the creamy risotto. :-)
My favorite risotto with with beetroot topped with fresh parsley - it is pretty and tastes delicious. Second favorite is with mushrooms. Now, I am hungry! (Glad I am heading out to a cooking class in a few minutes)😋
Thanks for reading and adding your thoughts. I am definitely on board when it comes to mushrooms, but for some reason, I've never enjoyed the beetroot variation. It's strange, too, because I like beetroot...
I hope you enjoyed your cooking class - anything special?
Love this. What a fab mentor you had.
If I'm making a risotto with veg (like squash or asparagus), I like to make a separate puree with some of the veg (and nutritional yeast), and then stir that in at the end. Adds even more creaminess, without the need for loads of butter and cheese. And I NEVER thought I'd say that before going vegan! I was all about the butter and cheese.
Thanks for contributing, Claire. Using a puree as you described is an excellent way to add flavor and creaminess to vegan risotto...
I agree with the butter and cheese bit, which seemed impossible to overcome until I discovered how simple it was...
Good tips, Jack. I hadn’t heard the one about letting risotto sit for 10 minutes, though this is exactly what I was taught to do when making Armenian pilaf (taught to me by an Armenian friend).
Thanks, Domenica...
Thank you for a great reminder of the details for making a wonderful risotto. Most of all, thank you for being my risotto mentor back in that Tuscan kitchen! I think of you every time I make risotto. Mushrooms, asparagus, sun-dried tomatoes, peas are among my favorites (on their own or in various combinations). Happy to report I've surprised more than a few friends when they find out there's no cheese or butter in the creamy risotto. :-)
Great memories, Kellie… It made my day knowing you retained my risotto instructional tips!
My favorite risotto with with beetroot topped with fresh parsley - it is pretty and tastes delicious. Second favorite is with mushrooms. Now, I am hungry! (Glad I am heading out to a cooking class in a few minutes)😋
Thanks for reading and adding your thoughts. I am definitely on board when it comes to mushrooms, but for some reason, I've never enjoyed the beetroot variation. It's strange, too, because I like beetroot...
I hope you enjoyed your cooking class - anything special?
It was a "Vegan Indian Food" class. It was fun. And delicious.
I love it cheesy buttery and vegan