Risotto is one of those dishes that seem hard. It’s not hard; it just takes patience and some time. This vegan version is worth the time, so set aside some time to make it. It’s filling and really good on a cold winter day.
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Risotto with Roasted Root Vegetables
Green * Serves 4
4-1/4 cups organic vegetable broth (try Imagine Foods brand)
3 cups root vegetables (sweet potatoes, carrots, turnips, parsnips, squash — not red beets as they will color the entire risotto)
2 Tablespoons Earth Balance margarine
1/2 cup finely chopped sweet onion
1-1/2 cups Arborio or medium grain rice
1/4 cup dry white wine or vermouth
3 sage leaves sliced in chiffonade
salt and pepper to taste
Cut veggies in small (1 inch) cubes and lay flat on a baking pan. Drizzle with olive oil and sea salt and stir to coat. Bake in preheated 350F degree about 20-30 minutes or until vegetables are tender.
In a medium saucepan, warm the broth over medium heat. When heated through reduce to low and keep warm.
In large heavy saucepan, melt the margarine and sauté the onion until translucent. Add the rice and stir to coat. Add wine and cook on low heat until wine is completely absorbed.
Add broth, 1/2 cup at a time, stirring slowly on low heat until each addition is absorbed. (Risotto is not difficult but it takes patience and should be “loved into being.” If you try to hurry the process your rice will be undercooked and the risotto will be ruined.)
Remove from heat and gently stir in the roasted vegetables and salt and pepper to taste.
Transfer to serving bowl and garnish with the fresh sage.