I had a friend show me how make risotto and broke down the idea that it was complicated to make. Then I came across many recipes for it online and in some cookbooks, so this is my version of the beloved Italian starch of choice after pasta.
Arborio rice is the rice of choice when making Rissoto. It is an Italian short grain rice. Compared to the long grain rice that is most coming in the United States, Arborio rice is shorter and fatter.
1 c Whole Grain Arborio Rice (or short grain brown rice)
3 1/4 c Vegetable Broth
2 tbsp Olive Oil
1/2 Medium onion
2 Garlic Cloves
2-3 c Spinach
1/3 c Nutritional Yeast
1/4 c Soy Milk
1/2 tsp Sea Salt
1/8 tsp Black Pepper
1 tsp Italian Seasoning Blend
- In a medium sauce pan over high heat, bring broth to a boil.
- In another sauce pan, toast rice over medium heat for 2 minutes.
- Then ladle in one spoonful of hot broth at a time to the rice and stir to prevent sticking. Allow the rice to absorb the liquid before adding another. This will insure that the starch in the rice becomes creamy.
- Add in another spoonful and repeat this processes of adding one spoon at a time, until one cup remains in the pot.
- Reduce heat to low, add in the remaining broth, cover, and allow the rest of the liquid to be absorbed.
- While that cooks, finely chop onion and mince the garlic.
- In a separate pan, saute the onion and garlic in the olive oil for about 6 or 7 minutes, until the onions changes color.
- Add in the spinach and cook for about 2 minutes.
- Then fold in the rice and allow to cook for 30 seconds.
- Heat the milk in the microwave or in a small sauce pan before adding it into the rice mixture.
- Then stir in the nutritional yeast and seasonings.
Minced garlic and chopped onion
Saute the onions and garlic until the onions turns transparent.
Add in the spinach and toss it in the oil, garlic, onion mixture over medium low heat for about two minutes. Note that the spinach will reduce in size as it looses some of its moisture.
Combine the sauteed mixture and rice