During my vegan pledge I sometimes fancied something really satisfying, probably just because I wasn’t used eating only vegan food, which is usually healthier and lighter.
So I thought of a vegan version of risotto!
Risotto isn’t even vegetarian as Parmesan is added at the end, and at times also during cooking in form of Parmesan crusts, and original Parmesan is made with rennet, which comes from cows’ stomachs. (There are vegetarian versions of parmesan though).
So, I made my vegan version of “Risotto alla Milanese” which is Milan Risotto or saffron risotto.
- Ingredients for 4:
- About a litre of vegan vegetable broth;
- 1 tablespoon extra virgin olive oil;
- 1 Sachet of saffron;
- 1 Medium onion, chopped;
- 1 Medium carrot, chopped;
- 1 Stick of celery, chopped;
- 60g of Arborio rice per person (80g if you are huuuuungry);
- 2 Wine glasses of vegan white wine (optional);
- Black pepper and salt to season;
- Parsley, to serve.
-Heat the stock and let it simmer in a saucepan;
-In another saucepan, heat the extra virgin olive oil and add the “soffritto“: the onion, carrot and celery and cook for about 5 minutes on a low heat;
-Add the arborio uncooked rice and turn up the heat to medium and stir;
-Let the rice absorb the flavours and add the wine if using and let it evaporate, then melt the saffron in a glass using a bit of broth and add to the rice in the saucepan, keep stirring;
-As the stock evaporates and gets absorbed, add another ladle of it;
-Carry on until the rice is cooked (it will take about 15 minutes) and taste it to make sure (it should not be overcooked and retain a little bite) add hot water from the kettle if you run out of stock before it is cooked;
-Once it is cooked, add salt and cracked black pepper to taste and serve with parsley (fresh or dried).
This is the point where you would usually add butter and parmesan, so this version is a lot healthier but still really tasty and comforting!
Your light, healthy vegan risotto is ready!
Do you like risotto? Have you tried saffron risotto?