Lots of Veg Risotto Recipe

30 Jul

I was so overwhelmed with the veggies I had and really just went with my instinct on what to make and how to make it.

Please read this recipe through before starting. It is a little bit of a juggling act.  Risotto is always best made with a helper. 

I made it today after getting all of these fresh veggies from the Farmer’s Market.  I am trying to just let the food guide me as to how to prepare each thing.  Thanks to some awesome cookbooks from: Nutritious Eats, I was able to read about some different veggies and prep ideas and put together this recipe.

So here is my creation (which I think you should try….vegan or not!): Vegan butternut squash, red chard, and roasted red pepper risotto!

Olive Oil

Kosher salt and fresh ground pepper

1 yellow onion, chopped

2-3 large leaves of red chard (and stalk) chopped

1 handful purslane, chopped

2 medium sized butternut squash

1 red bell pepper, seeded and quartered

1 1/2 cups arborio rice

64 oz veggie broth

White wine (1/2 cup or more…you choose!)

Toasted pine nuts (toast on 350 for 5 minutes)

Preheat oven to 400.  Stem and slice butternut squash in half, scoop out seeds, and lay cut side down on a greased pan.  Add cut red bell pepper to the pan.  Roast these together for 35 – 40 minutes.

Meanwhile, do 3 things. 

1) Heat veg broth to a boil and lower to a simmer.

2) Heat olive oil and add rice until starting to brown (and maybe pop).

3) Heat olive oil in another pan and start sauteing the onions.

Once your rice is brown, add the veg broth, one hot scoop at a time.  Stir until the liquid is absorbed.  This will take a while. As you get toward the end of the broth, test for doneness. You may or may not need all of that broth. Somewhere during that process, pour in some white wine in place of the broth.  This really enhances the flavor.

As you are doing this, add the cut chard and the purslane to the onions and cook down, adding some Kosher salt as you cook.  This will help coax the water out of the veggies. The red stems will maintain a little crunch, but really cook those suckers down!

Once the veggies from the oven are roasted, skin and chop the butternut squash and chop the red pepper.  Add these veggies to the onion mixture and saute a bit.  Taste for seasoning.

Once the rice is done, remove from the heat and add this veggie mixture.  Top with toasted pine nuts and some parm, if you are not vegan!

Wondering WHAT THE HECK Purslane is???  Me, too!  But evidently it is the highest plant form of Omega 3’s!  Yay!  For more, read here: Purslane.  I bought some at the market today.  It is trickier getting Omega 3’s now because fish oil is not exactly vegan. 🙂

Eat well! 


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