Blog #12 for the vegan MoFo 2010 challenge!
Risotto is a dish that I enjoy, but never order it when out. Many restaurants refuse to make it vegan. (I say refuse because it is extremely easy to make vegan). Even one a local vegetarian restaurant has a risotto dish and it is the only dish on the menu that isn't/can't be made vegan. I have yet to find a vegan risotto on a menu.
Several years ago, we started making risotto. Since then, we have the main concept down and often make it without a recipe. It is made with about four to five cups of hot vegetable broth to one and a half cups of uncooked arborio rice. We have several favorite risotto's that we make such as leek and artichoke, sun dried tomato and basil, and pumpkin and sage. I tend to like risotto on a cool evening.
It had been a while since we made leek and artichoke risotto. The recipe is adapted from the weight watchers vegetarian cookbook. We used homemade vegetable broth, frozen artichoke hearts, two fresh leeks, rosemary, and vegan parmesan cheese. As a side to the dish we had sauteed garlic, lemon, and butter tempeh along with cut up bell peppers. I love the creaminess of risotto and it goes especially well with the sweet artichoke hearts.
Don't be afraid to get creative and put your favorite combination of vegetables, herbs, and spices together.