Updated: Oct 26, 2018
I love risotto! If I see it on a menu I will almost always make that my meal. I have always been afraid to try making it because I know it's very labor intensive. I overcame my fear and I'm so glad I did, because this recipe is amazing! This does take about 30-45 minutes to make because you have to slowly add in the broth and stir so much, but it is well worth the wait!
Serves 2 as a meal
4 cups of vegetable broth
1 head of broccoli
1 cup of mushrooms
1 bunch of shallots
1 cup of arborio rice
1/4 dry white wine
4 tbsp of olive oil
4 tbsp of Victoria vegan Alfredo sauce
In a medium sauce pan pour in the 4 cups of vegetable broth and warm it. You want it to be hot but not yet simmering. In a deap pan add in three tbsp of olive oil. Chop up the head of broccoli and then add them to the pan with olive oil. Add in the mushrooms and cook until tender. Put into a separate bowl and put in the microwave to stay warm.
In the same pan you used for your veggies add in chopped shallots and one tbsp of olive oil. Cook the shallots until they are a deep green and very fragrant. Then add the arborio rice to the pan with the shallots. Coat the arborio rice with the olive oil and cook for 30 seconds. Then add in 1/4 cup of dry white wine and cook for about 1 minute.
Turn the heat down to where the liquid will only simmer and add in 1/2 cup of broth. Stir the rice until all of the liquid is absorbed and then add another 1/2 cup of broth. Do not stop stirring! Make sure all of the broth is absorbed before adding more so the rice doesn't become sticky. Do this until all of the broth is gone.
Once all of the broth is absorbed add in 1 tbsp of the vegan alfredo sauce at a time. Turn the heat off and slowly stir the sauce in but do not wait for it to be absorbed. Take your broccoli and mushroom mix out of the microwave and add it to the pan. Slowly stir in the vegetables until they are coated with the sauce.
You can add in salt and pepper if you like (I do).