fab. vegan recipe of the day: ‘Saffron carrot risotto’

Posted on November 22, 2012

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Today (22nd November), Michele posted a fab. vegan recipe on the Vegan She Knows web-site titled ‘Saffron carrot risotto’.

‘… Carrots, saffron, and rice come together into a hearty and delicious vegan side dish that can be served for special occasions or whenever your craving for comfort food arises.

Saffron carrot risotto

Serves 8

Ingredients:

  • Generous pinch saffron threads, rubbed
  • 1 cup hot water plus 1/2 cup for the carrots
  • 2 tablespoons coconut oil, warm, divided
  • 3 tablespoons vegan butter, divided
  • 3 cups finely chopped carrots
  • About 1/2 teaspoon salt plus more for seasoning
  • 1 teaspoon sugar
  • 5 cups vegetable broth
  • 1/3 cup minced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 3 tablespoons finely chopped flat-leaf parsley plus extra for garnish
  • 1 teaspoon fresh thyme
  • Freshly ground black pepper to taste

Directions:

  1. Rub saffron threads over the 1 cup of hot water and set aside.
  2. Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium pot.
  3. Add carrots and stir to coat with oil and butter. Add 1/2 cup water, 1/2 teaspoon salt, and sugar, stirring to combine. Cover and cook 5 minutes, or until carrots are tender.
  4. Uncover pot and cook, stirring occasionally, until the water evaporates and carrots start to lightly brown. Set half of the carrots aside.
  5. In a blender, combine remaining half of the carrots with the saffron water. Puree.
  6. In another medium pot, bring broth to a simmer over high heat, reduce heat to low, cover and keep hot.
  7. Heat remaining oil and butter over medium heat in same pot you used for the carrots. Add onion and cook, stirring often, until onion is softened.
  8. Add rice, stirring to coat rice with oil and butter. Add wine and cook, stirring, until the wine evaporates. Add the carrot saffron mixture and cook, stirring, until the mixture no longer looks runny.
  9. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often until each addition is absorbed before adding the next. Rice is done when it is tender (you may have some broth left over). Be patient as you incorporate the broth into the rice and wait for it to absorb — it will take about 20 minutes.
  10. Stir in reserved carrots, parsley, and thyme.
  11. If needed, add up to 1 cup broth, a bit at a time, to loosen the risotto. Season with salt and pepper to taste. Serve hot.

More delicious vegan side dish recipes! …’

Read the recipe, view image and add your comment online at http://vegan.sheknows.com/2012/11/22/saffron-carrot-risotto/

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