Brown Rice Risotto With Caramelized Onions, Squash and Broccoli

Warm risotto is classic comfort food and known for its signature creaminess. Rich and creamy without any added fats, cheeses, or dairy products, it’s simple to prepare, and it’s become my go-to risotto, all wrapped up with a timesaving bow.

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Ingredients

Preparation

  1. In a large saucepan or electric skillet, sauté diced onion in a few splashes of the measured water (to prevent sticking) for 3 to 5 minutes, or until softened. Add garlic and sauté for 1 minute more. Add the butternut squash and the remainder of the water, and cook for several minutes on a fairly high flame until the vegetables are tender. Then add the broccoli florets, and continue to cook just until the florets turn bright green.
  2. Into the pan of vegetables, add the cooked brown rice, along with the broth and the white wine. Lower the heat if needed to allow the liquids to simmer slowly with the rice and the vegetables for just a few minutes, until mostly, but not entirely absorbed. Stir frequently to keep from sticking to the pan.
  3. Once the broth and the wine are almost completely absorbed, add soy milk for a little creamy finish. Combine briefly (but thoroughly) until the rice mixture is creamy. Remove from heat.
  4. Season to taste, and garnish with toasted breadcrumbs or roasted pecans, if desired. Serve immediately.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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