Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Summer Vegetable Risotto [Vegan/Gluten Free]

by Chelsea @ Make Real Food on August 12, 2014, 4 comments

Let’s face it.  Risotto is pretty stinkin’ awesome. Why I really love risotto, though, is for its versatility.  It handles just about any vegetable or spice you throw at it with grace and confidence.  DSC_0015A few weeks back we picked up our Wednesday CSA box, and then I went out of town for the weekend.  When I got back on Monday I was greeted by the fridge full of vegetables, and the looming promise of another CSA box in a couple of days.  I knew I needed to gather forces and use as many vegetables as possible, and my first thought (after vegetable soup which was so.not.happening with it being so warm) was risotto.  DSC_0020The rice in risotto is Arboria rice.  This is a special kind of short grain rice. It’s known for being firm and creamy.  It also blends well with just about any flavor you throw at it.  I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world.  This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it.  Any other type of rice won’t make ‘risotto’ in this recipe.  DSC_0025

I love how the vegetables in this risotto really get to shine through and be the stars of the show.  It tastes like a true picture of summertime in a bowl.  DSC_0040I love making risotto in my Instant Pot because it only takes about 20 minutes from Door to Dinner Table < And most of that is hands off time.  You can also make risotto in a rice cooker, which I have included instructions for as well.  Risotto is traditionally made on the stove top (which you can also do!) but I just don’t have the patience for it.  🙂 DSC_0047

You ready to make some summer-time-in-a-bowl?

Summer Vegetable Risotto [Vegan/Gluten Free]
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Ingredients
  1. A bit of oil or vegetable broth for sauteing
  2. 1/2 a cup minced onion
  3. 3 cloves of minced garlic
  4. Zucchini, Eggplant and/or Acorn Squash to equal 4 cups once diced
  5. 1 + 1/2 cups Arborio rice
  6. 3 + 1/2 cups vegetable broth
  7. 1/2 a cup of white wine
  8. 1 teaspoon salt
  9. 1/2 teaspoon black pepper
  10. 1 teaspoon oregano
  11. 1/2 a cup fresh parsley, cut into small pieces
  12. 2 tablespoons nutritional yeast
  13. 1 tablespoon earth balance butter (optional)
  14. 1 medium sized tomato diced (about 1/2 a cup of tomato)
For cooking in the Instant Pot
  1. Using the saute feature, heat the Instant Pot with a bit of oil or vegetable broth.
  2. Add the onion, garlic 3 minutes or until just starting to brown.
  3. Add the squash/zucchini/eggplant and stir well until starting to soften.
  4. Add the rice, and stir well.
  5. Add the vegetable broth, wine, salt, black pepper, and oregano and stir well.
  6. Close the lid and put the pressure valve to "sealed"
  7. Click "manual" and reduce the time to 5 minutes
  8. When Instant Pot finishes, carefully release the pressure immediately
  9. Stir in parsley and nutritional yeast, earth balance (optional) and tomatoes and let sit for about 5 minutes to thicken
  10. Serve warm
  11. Store any leftovers in an airtight container, once cooled completely.
In the Rice Cooker
  1. Turn your rice cooker on, but leave the lid open
  2. Add the oil to the rice cooker and let it heat while you prep the ingredients
  3. Add the onions, garlic, stir to soften. They won’t brown, but they’ll get slightly soft.
  4. Add the squash/zucchini/eggplant and stir well until starting to soften.
  5. Add the Arborio rice, stir well again
  6. Add the wine, vegetable broth, salt, pepper, oregano, stir well
  7. Close the rice cooker lid and restart the cooking timer (for mine I have to click ‘reset’, and then ‘cook’ again)
  8. Let the rice cook for the prescribed cycle, when complete, stir well
  9. Transfer into a serving bowl and stir in: parsley and nutritional yeast, earth balance (optional) and tomatoes. Stir well. It will thicken after a few minutes.
  10. Serve warm
  11. Store any leftovers in an airtight container, once cooled completely.
Notes
  1. If the entire batch will not fit in your rice cooker (will depend on capacity) the zucchini, eggplant, squash amount can be reduced.
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

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4 thoughts on “Summer Vegetable Risotto [Vegan/Gluten Free]

  1. Is the wine absolutely necessary? I don’t have any. Could I just use an extra half cup of veg stock instead? I wonder if it would affect anything. Thanks.

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