So far so good...I'm 2 for 2 on the Vegan thing! I'm not missing the cheese yet!!! I'm sure I will in a day or so, but let me be happy for at least today. In this recipe I did let the kids put Parmesan in the risotto they ate, but I didn't put trace in mine and the taste was fantastic...Woo hoo!
2 tablespoons olive oil
1 cup Arborio rice
4 cups Vegan vegetable bouillon
1/2 cup white wine
1 1/2 cups broccoli, lightly steamed
1 tablespoon Italian parsley, chopped
1 teaspoon lemon rind, diced
2 tablespoons Earth Balance Butter...it's vegan!
(If you have people eating this meal that are NOT Vegan, serve with a wedge of Parmesan)
1) On medium high heat saute chopped onion in olive oil. When onion becomes translucent add rice and continue to cook until rice becomes plump and opaque.
2) Add white wine and allow to cook off, add 1/4 cup of vegan broth at a time and allow to cook down, stirring constantly. Continue cooking, adding broth and stirring until rice is a little hard in the center when you test.
3) Next, add the steamed broccoli and continue to cook, adding broth until rice has a creamy consistency and no longer is firm to the bite.
4) Now add parsley, Earth balance, and lemon rind mix well and serve at once.