Try this Vegetarian Risotto recipe, or contribute your own.
- Carbohydrate 0.30552 g
- Cholesterol 30.53 mg
- Fat 11.53462 g
- Fiber 0.160000002384186 g
- Protein 0.1897 g
- Saturated Fat 7.298456 g
- Serving Size 1 1 -6 (320g)
- Sodium 101.642 mg
- Sugar 0.145519997615814 g
- Trans Fat 0.807975999999997 g
- Calories 103 calories
Step-by-step
- In a medium pot, mix water and vegetarian chicken soup mix. Bring it to a boil and then lower the heat and keep it at a simmer. It's always better to have a little more stock than you need, rather than not have enough.
- In a pan, melt the butter and saute onion and celery for about 2 or 3 minutes. You don't want to brown them, just saute until translucent.
- Add the rice and stir until the it is completely coated with saute mixture. Be careful not to break the rice.
- Add half of the dry white wine and stir constantly until it is absorbed.
- Add the chicken stock ½ cup at a time, stirring until each addition is absorbed. Cook for about 18 to 20 while continuing to add the stock and stir until risotto is tender but also al dente.
- Remove risotto from heat and immediately stir in the rest of the wine, the parmesan cheese and peas.
Replacing traditional meat broths with a vegetarian soup mix requires dissolving the powder completely in boiling water before keeping it at a steady simmer in a medium pot. Starch management dictates the final texture of the dish. Stirring the arborio rice constantly after adding dry white wine ensures the grains release their surface starches properly. Pouring hot stock half a cup at a time forces the starch to emulsify with the melted butter and grated parmesan cheese, creating a glossy sauce without heavy cream. Cook the rice for 18 to 20 minutes until the grains remain slightly firm at the core. Minced onions and celery must sweat over medium heat for only two to three minutes until translucent, preventing unwanted browning that would darken the pale base. Incorporating frozen peas and the remaining wine off the heat preserves their vibrant color and fresh aroma. Storing leftover portions in an airtight container in the refrigerator for up to three days allows the grains to firm up completely, making them ideal for shaping into arancini or patties for pan-frying later.
