Lemon Parsley Vegan Risotto
By our very own Chef Shane
Makes 4 servings
Traditional risotto is finished with heaps of butter and parmesan. For this plant-based (and healthier) version, miso paste is added early in the cooking to give the dish umami (savoriness) and it’s finished with vegan parmesan cheese. Risotto can be customized to your preferences; don’t like lemon and parsley? Try omitting them and add mushrooms and rosemary.
- 4 cups seasoned vegetable stock (warmed on the stovetop)
- 2 Tbsp olive oil (divided)
- 3/4 cup thinly sliced leeks (well rinsed and dried — or sub shallot or onion)
- 1 cup arborio rice
- 1/4 cup + 2 Tbsp dry white wine
- 1.5 Tbsp light miso paste
- 3 medium cloves garlic, whole, crushed
- 1 Tbsp vegan butter (optional)
- 2-4 Tbsp Pimp my Salad brand vegan parmesan cheese (depending on desired level of cheesiness/saltiness)
- 1/4 cup fresh chopped parsley
- 1 Tbsp lemon juice
- Zest of 1 lemon
- Sea salt & black pepper, to taste
- Garnish: Additional vegan parmesan and fresh chopped parsley
- Begin by heating the seasoned vegetable stock to a low simmer (covered so as not to reduce the broth).
- Heat 1 Tbsp olive oil in a wide skillet. Add leeks. Sweat for 2 min, or until translucent.
- Add rice and another tablespoon of olive oil. Stir to coat the grains and toast them lightly.
- When the grains have developed a nutty aroma, add white wine and cook until mostly absorbed.
- Add miso paste, 1 cup hot, seasoned vegetable stock, and whole crushed garlic cloves.
- Agitate pan (don’t stir too much at first — this breaks grains).
- When reduced au sec, add 8oz liquid. Repeat until rice is al dente and you’re able to “draw” in the risotto with a wooden spoon. You will likely use most, if not all, of the vegetable stock.
- Remove from heat and add vegan butter (optional), vegan parmesan, parsley, lemon juice, and lemon zest. Taste and adjust seasonings (salt, pepper, lemon, parsley, and/or miso).
- Garnish dishes with extra parmesan and parsley. Serve immediately.